In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes.

Gradually mix in the flour and salt, until well combined. Mix in the minced rosemary.

Shape into two 8” logs; securely wrap each roll (I use parchment paper). Refrigerate for a few hours, up to overnight. If you’re in a rush, you can pop them in the freezer for 30 minutes before slicing.

Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.