Rosemary & Birra Infused Shortbread Cookies

In the bowl, combine butter, white sugar, salt, vanilla, zest and begin creaming on medium speed until light and fluffy, stopping to scrape down the sides occasionally for 5 minutes. Once creamed, stir in the white flour, rosemary. Stir in the Peroni, and mix until just combined. Form into a disk and wrap in cling tightly. Refrigerate until the butter has hardened, at least one hour. On a lightly floured work surface, roll out the disk until about a ½” in width and cut into desired shapes. Transfer and evenly space out the cookies onto a parchment lined baking sheet. Freeze or refrigerate to rechill the dough until ready to bake. In a preheated oven 325ºF - bake the cookies until the edges turn golden brown approx 8-20 minutes depending on your oven. Transfer to a wire rack and allow to cool. Serve on their own or with your favorite charcuterie and cheeses.