I love the taste of rosemary in savory dishes! But how would a strong herb like that taste in a sweet cookie? I hesitated to add rosemary to one of my favorite cookies, shortbread. When I finally made them, they were such a pleasant surprise! The strong taste of rosemary was not overwhelming to the shortbread, but instead, it created an interesting taste combination.
I was intrigued by the taste of these cookies when I first made them, but I was met with a little taste-testing resistance from my family. Fast forward a few years and I made these cookies again. My daughter, who had said, “No thank you”, when I offered them to her as a young child told me the green specks looked like rosemary.
When I confirmed her guess, I was sure she would say, “No thank you”, again. But to my surprise, she was now interested in these rosemary shortbread cookies. Fast forward a short time later and she is making them for herself and her friends.
These cookies aren’t overly sweet so the coarse sugar sprinkled on top isn’t too much. However, if you don’t want the extra sugar, you can leave off the coarse sugar dusting. To make a smaller number of cookies, you can halve the recipe but will need to change the chopped rosemary amount to two tablespoons. All other ingredients can be halved. Enjoy!