Ingredients

3 sticks (3/4 pound) unsalted butter, room temperature
2/3 cup plus 2 teaspoons sugar, divided
2 tablespoons minced fresh rosemary
2 and one-third cups flour
1/2 cup brown rice flour or potato starch
1/4 teaspoon salt

Directions

In the large bowl of an electric mixer cream the butter at medium-high speed until pale yellow, about 2 minutes. Add the two-thirds cup sugar and beat until fluffy, about 1 minute.

Add the rosemary and beat to blend. Add the flour, rice flour or potato starch and salt; beat until thoroughly combined. Pat the dough into 2 squares, wrap in wax paper and refrigerate until firm, about 1 1/2 hours. (The dough can also be refrigerated up to 24 hours; remove from refrigeration 30 minutes before rolling.)

Line two large baking sheets with parchment paper; or grease and flour the sheets.

On a well-floured surface roll out each square to a 10 1/2-by-6-inch rectangle, about 3/8-inch thick. Cut the dough into 1 1/2-by-1 3/4-inch rectangles. Transfer the cookies to the prepared sheets, spacing about 1/2 inch apart. Sprinkle the tops with the remaining 2 teaspoons sugar.

Bake in a preheated 375-degree oven about 12-15 minutes, until golden. Watch carefully to prevent burning. Transfer the cookies to racks to cool. Makes about 4 dozen cookies; 1 1/2 hours chilling time for dough.

Each cookie contains 93 calories; 6 gm fat; 1 mg sodium; 16 mg cholesterol.