Almond And Rosemary Shortbread Cookies

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   1. Preheat the oven to 160u00b0C/325u00b0F. Line a baking tray with nonstick paper.

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   2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy (you can also use a handheld whisk).

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   3. Add the ground almonds, flour and rosemary and bring together everything with your hands until all the dry ingredients are incorporated.

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   4. Roll tablespoonfuls of dough into a ball, place on the baking tray and flatten.

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   5. Bake for 25 minutes until the edges of the cookies are just starting to brown. Remove from the oven and leave on the tray for 10 minutes before transferring to a wire rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.