Thanksgiving Shortbread, a la David Goody

This Thanksgiving marked the first of many family gatherings at my sister and her husband's new home in NYC. Her recent CIA grad (that's Culinary Institute of America, not Central Intelligence Agency, for those wondering!) brother-in-law David took the reigns in the kitchen, and treated us to something really special with these Shortbread cookies. His recipe came from "Beyond Nose to Tail", but his addition of Rosemary made it all the more delicious.

Ingredients
750g plain flour
500g cold unsalted butter, cut into small cubes
250g sugar
Fresh Rosemary

Makes twenty to thirty biscuits

Directions
1. Sift the flour into a large bowl, add the butter and rub them together with your fingertips. What you are looking for is a breadcrumb consistency.
2. Then add the sugar and rub it in until you have a smooth paste. (It will be a little crumbly.)
3. Add Rosemary (or a spice of your choice, Basil perhaps), minced finely enough so that you don't taste individual pieces.
4. Wrap the dough in cling/saran wrap and let it rest at room temperature for approximately 30 minutes (putting it into the fridge will harden the butter, so David doesn't recommend doing this).
5. Roll out on a lightly floured surface to about 8mm thick and cut into rounds with a 3cm pastry cutter.
6. Place on baking trays lined with baking parchment and bake in an oven preheated to 160C/325F for 10-15 minutes. The shortbread should be very pale so take them out of the oven if the top starts to brown.
7. Serve warm alongside Turkey & fixings!

Notes:
250g = 9 oz
500g = 1lb 2 oz