Rosemary Shortbread Christmas Tree Cookies

Directions

• In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture.
• Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
• Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2 by 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar.
• Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks. Store in an airtight container.