Rosemary Shortbread Cookies

In large bowl, beat butter with mixer on medium to high 30 seconds. Add powdered sugar, rosemary, and salt. Beat on medium until light and fluffy. Beat in vanilla. Beat in flour on low. Beat until mixture starts to cling together (may appear crumbly but will come together with continued beating). Shape dough into two 9-inch logs. Wrap in plastic wrap. Chill 2 to 24 hours or until firm enough to slice.

Preheat oven to 325°F. Slice dough into ½-inch-thick rounds and place 1 inch apart on ungreased cookie sheets. Bake 15 to 17 minutes or just until edges start to brown. Cool on wire racks. Store in an airtight container at room temperature up to 3 days or freeze up to 1 month. Makes 40 cookies.