Rosemary Shortbread Cookies

Makes 50-60 cookies
Adapted from Martha Stewart
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
2 1/2 cups flour
1 tablespoon rosemary, finely chopped
3/4 teaspoon salt
1 egg white, beaten
1/2 cup Demerara sugar, sanding sugar or cornmeal

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and blend for a few minutes on medium speed until pale and fluffy.  Mix in whole egg and vanilla extract and stir to combine.  Reduce speed to low and add flour, rosemary, and salt and mix until combined.

Divide the dough in half and shape each half into a log about 1.5 inches in diameter.  Place each log on a large rectangle sheet of parchment and roll up, twisting ends to secure.  Freeze until firm, about 1 hour – or – if you’re making the dough ahead of time, place in the fridge for up to 1 day.

Preheat oven to 375 F.  Unroll each half of dough and brush each log with beaten egg white.  Sprinkle all sides of the roll with Demerara sugar, sanding sugar or cornmeal.  Using a sharp knife, slice into 1/4-inch-thick rounds. Space each cookie 1 inch apart on baking sheets lined with a silicone mat or parchment.  Bake until edges are golden, about 18 minutes.  Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.