| 1 | Preheat the oven to 375°F. |
| 2 | Line two baking sheets with parchment paper. |
| 3 | Cream the butter in a large bowl until pale yellow and light. |
| 4 | Add the sugar, and continue mixing unil the mixture is fluffy. |
| 5 | If you are using fresh rosemary, mince it. |
| 6 | If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder. |
| 7 | Add both flours, the salt, and the rosemary to the butter mixture, and mix until thoroughly combined. |
| 8 | The dough will be somewhat soft. |
| 9 | Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll. |
| 10 | Roll the dough out to form a rectangle about 10 x 14 inches, and ?inch thick. |
| 11 | Cut the cookies into 1-?x 2-in. |
| 12 | Rectangles or any other shape you like. |
| 13 | Place them about ?inch apart on the prepared baking sheets. |
| 14 | Sprinkle them with the sugar topping if desired, and bake in the center of the oven until they are gold at the edges, 12 to 15 minutes. |
| 15 | Remove the cookies from the oven, and transfer them to wire racks to cool. |
| 16 | Pack in an airtight container. |
| 17 | The cookies will keep, their flavor improving, for at least a week. |
