Rosemary Shortbread Cookies

Instructions

1. In the bowl of a stand mixer on medium speed, cream together the butter and white sugar until light and fluffy.
2. Add egg and vanilla to mixture and combine.
3. Sift together the flour and salt.
4. Stir in rosemary.
5. Add mixture to creamed butter mixture on low speed and stir until combined.
6. Remove dough from bowl and halve.
7. Roll dough into logs and place each log on a 12-by-16-inch sheet of parchment.
8. Roll in parchment to 1 1/2 inches in diameter.
9. Secure open edge of parchment paper.
10. Place each dough log into the freezer for one hour or up to one month.
11. To bake: preheat oven to 375 degrees F.
12. Slice dough into 1/4 inch rounds.
13. Brush the top and bottom of each cookie with egg white and dip in raw sugar.
14. On a baking sheet lined with a Silpat Mat or parchment paper, place cookies about 1 inch apart. Bake about 15 minutes or until edges are golden brown.
15. Cool on a wire rack.