Makes one 9 by 9-inch pan -- about 36 pieces

These tender and crispy treats make a buttery-rich, and not-too-sweet, accompaniment to light soups. I think it's especially enjoyable with Berry-Wine Soup (see recipe) and Gingered Pear Soup (see recipe), and I know my guests agree.

½ cup (1 stick) unsalted butter, softened
¼ cup sugar
1 ¼ cups all-purpose flour, sifted
Pinch of salt
1 tablespoon minced fresh rosemary (fresh is essential) – see Tip

Use an electric mixer to combine the butter and sugar in a medium bowl; mix on low speed just until combined (and not fluffy), about 30 seconds. Add the flour all at once and the salt; mix on low speed just until the mixture barely holds together, about 30 seconds. Add the rosemary, beating briefly until evenly combined. (The dough will look slightly lumpy.)

Using the back of a measuring cup or spoon, press the dough into a 9-inch-square pan. Cover with plastic wrap and refrigerate for at least 1 hour, or until fairly firm.

When ready to bake, preheat the oven to 300°F. Pierce the dough several places with a fork. Bake for about 30 minutes, or until the shortbread is just firm but not at all brown. (If the shortbread browns, it will be overbaked.) Cool in the pan on a wire rack.

To serve, cut the shortbread into squares, strips, or diamond shapes. Carefully remove them from the pan with a small metal spatula. (The shortbread is fragile and breaks easily.)

Advance preparation

Store the shortbread in the pan; cover lightly and refrigerate or keep at room temperature for up to 2 days.