Instructions

1. Preheat oven to 325 degrees.
2. Bring butter to room temperature, cream until fluffy.
3. Mix bergamot oil, rosemary, and powdered sugar add to creamed butter, mix well.
4. Mix flour and salt, add to butter slowly until if forms a ball and the dough is stiff. Flatten into a disc, wrap in plastic and chill for at least 30 minutes or more.
5. Take dough out of fridge, place between two pieces of slightly floured parchment paper. Use a rolling pin to roll dough to 1/4 inch thick. Cut into shapes, top with turbinado sugar.
6. Bake on a greased cookie sheet, bake for 20 minutes or until golden brown