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Preheat oven to 350F°. Line 2 rimmed baking sheets with parchment paper. Combine flour and salt in medium bowl; set aside. Combine rosemary and orange peel; remove 2 teaspoons rosemary mixture and reserve for topping.
Beat Flora Plant Butter in large bowl with electric mixer until fluffy, about 3 minutes. Beat in confectioners’ sugar, rosemary and orange peel mixture and vanilla until pale and fluffy, scraping down sides of bowl occasionally, about 2 minutes. Beat in flour mixture on low speed just until blended and dough sticks together when pinched with fingers.
Roll dough into 1-inch balls with lightly floured hands and arrange on prepared baking sheets, 2 inches apart. Use a flat bottom glass or cup dipped in flour, to gently flatten each ball to 1/4-inch thickness. Lighly sprinkle reserved rosemary mixture over cookies.
Bake 12 to 14 minutes or until firm and golden on bottoms. Cookies should be pale on top. Cool 2 minutes on wire rack; remove from baking sheets and cool completely.
Cooking time
12 min
Preparation time
20 min
Servings
NA
