Shortbread Cookies


1 c butter, at room temperature
2/3 c confectioner’s sugar
⅛ tsp salt
1 tsp pure vanilla extract
2 c sifted all-purpose flour
2 Tbsp finely chopped fresh rosemary leaves (optional)
2/3 c chopped pecans

Preheat oven to 350º F. Finely chop the rosemary leaves. Add to all remaining ingredients except for pecans. Stir until smooth or combine in a food processor. Remove batter from processor and stir in pecans.
Measure out dough by the teaspoonful. Roll each into a small ball and flatten to about ¼ inch thick with the bottom of a glass covered in butter and dipped in sugar. Place 2 inches apart on an ungreased cookie sheet.
Bake for about 12 minutes or until cookies are lightly browned. Allow to cool on cookie sheet for 10 minutes then remove to cool completely. Store in a tightly-covered tin. Yield: 6 dozen.