Cream the butter until light and creamy. Add the bergamot oil and zest along with the rosemary and beat for another minute. Add the sugar and mix well.
In another bowl, add the flour and salt together. Slowly mix into the butter mixture and mix until a ball forms.
If you are cutting out shapes, cover the dough in plastic wrap and form into a disc. Chill for about 30 minutes before rolling out and cutting out your cookie shapes. Otherwise, press the dough into a greased 8 inch round cake pan and cut out wedges with a knife. Top cookies with turbinado sugar.
Bake wedges for 50 minutes, or until a light golden brown. Cookies cut in shapes should be baked for about 20 minutes.
Notes
*May replace with 1 tablespoon finely ground earl grey teaUse bergamot oil if there you have no fresh bergamot available. When using the bergamot oil, test the potency of the oil as some brands are stronger than others and as such may require more or less oil.
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire