From: Nancy,.SanFran

Shortbread Cookies (Rosemary & Thyme Shortbread Cookies)
From the kitchen of Executive Chef Daryle Ryo Nagata

3 Tbsp (45mL) unsalted butter
1-1/2 Tbsp (22.5mL) fine granular sugar
1/2 cup (125mL) all-purpose flour
1 tsp (4mL) thyme (freshly chopped)
1 tsp (4mL) rosemary (freshly chopped)
1/2 tsp (2.5mL) flower petals (fresh)

Cream the butter and sugar together with a wooden spoon or electric mixer until smooth. Slowly add in the flour, herbs and flower petals. Mix until consistency allows the ability to form a small ball.

Roll out the ball to a 1/2- to 1/4-inch thickness. Cut out desired shapes. Bake on non-stick paper or a pan at 325F for 15 to 20 minutes or until slightly brown. Cool and dust with sugar and serve

servings: 8