Recipe: Rosemary shortbread cookies

Allow me a moment of immodesty: these cookies were amazing! I'm particularly pleased because the recipe is an amalgam of several, including (but perhaps not limited to) Cooks' Illustrated, 101 Cookbooks, and Tartelette. So I was quite pleased when my recipe came out great!

Ingredients:
2 sticks butter (room temperature)
1/4 tsp salt (only if using unsalted butter)
1/2 c sugar (or even less - somewhere between 1/3 c and 1/2)
1 3/4 c all purpose flour (consider toasting it!)
1/4 c corn starch
2 T snipped fresh rosemary
optional brainstorm added Feb 2011: salt for sprinkling just before baking

Directions:
Preheat oven to 350

Cream together the butter, salt, and sugar.
Stir in the flour, corn starch, and rosemary.

Refrigerate the dough for about 20 minutes. Break off about 1/4 of it and roll it out on a floured surface. Cut out and transfer to a cookie sheet (sprinkle with salt if desired), and bake for about 10 minutes. Remove from the oven while the cookies are still pale.


Hint: they're amazing with lemon curd.