New Year's Eve Savory Rosemary Shortbread

As 2014 draws to a close, all I want is a cold glass of champagne and a perfect, small snack with which to ring in the New Year. I love the following savory shortbread recipe, which makes for a delightfully buttery little nibble ideal for passing around to party guests. Here's to 2015!

2 c. all-purpose flour
1/4 c. rice flour
2 t. sea salt
1 T. finely minced fresh rosemary
3/4 c. granulated sugar
1 c. cold butter, cut into small dice

Mix dry ingredients (including rosemary) and cut in 1 c. cold butter until blended.  Shape into log and chill 1-2 hours.  Preheat oven to 350 degrees.  Cut into 1/4 " slices and place on ungreased cookie sheets.  Sprinkle with finishing sea salt (I used lemon flavored) and bake approximately 10 minutes until lightly brown around the edges.  Makes 36 savory wafers.

Sweater: Vintage Havana
Lips: Lime Crime Velvetines in Red Velvet
Brows: Anastasia Beverly Hills Brow Wiz Auburn
Cup: West Elm X-Ray Glassware (courtesy of Den_Design)
Garland: Martha Stewart Crafts