There's butter and rosemary in these cookies!
Adapted from Paris Sweets by Dorie Greenspan
1 1/4 stick butter (5 oz)
heaping 1/2 cup sugar
1 egg, room temp
2 cups flour
1. Mix the butter in a food processor until smooth. Add in the sugar and mix until well blended. Add the egg and keep mixing, scraping down the bowl as needed. The mixture should be "satiny". Add the flour and rosemary all at once and mix until the dough begins to clump up but stop before it rolls into a ball.
2. Take the dough out onto a work surface and roll it into a ball. Divid the ball in half and shape each half into a disk, which you can then wrap in plastic. If you are able to wait, chill them in the fridge for 4 hours or up to 4 days.
3. Preheat the oven to 350. Line a couple baking sheets with a silicone baking mat or parchment paper.
4. Roll out the dough to about 1/8 or 1/4 inch thick. Use a cookie cutter to cut as many cookies as you want.
5. Bake for 8-10 minutes or until set but pale. Transfer to cooling racks. Drizzle with chocolate if you want or make them into sandwiches like on the Smitten Kitchen!