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Rosemary scented Shortbread Cookie with Triple Brie and Preserved Peach

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Course Dessert

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
Keyword brie, cookie, preserved peach, rosemary