Rosemary scented Shortbread Cookie with Triple Brie and Preserved Peach
Ingredients
- 1 lb salted butter
- 1 cup white sugar
- 2.5 tbsp vanilla extract
- 1 tbsp rosemary chopped fresh
- 4 cups 3 tbsp flour
Instructions
- Cream butter and sugar
- Add vanilla extract, rosemary and flour
- Put dough through cookie press and form cookie 1 oz. on to baking sheet lined with parchment paper and refrigerate for 20 minutes
- Preheat oven to 350 degrees with only 2 logs and bake for 10 to 15 minutes
- Garnish with brie and Preserved Peach