Rosemary Shortbread, a simple sweet cookie with savory undertones from the rosemary, surprises on a holiday cookie tray, or any time of the year when you want a unique sweet.
Each year I feel some angst over what cookies to bring to this or that gathering, what to add to a sweets plate to make it unique, or simply what to offer food-crazed restaurant maven friends with impossibly jaded palates.
What can you bring or offer that sets you apart from the holiday horde-bearing sweets?
Rosemary Shortbread is the answer. A simple savory sweet, this easy bar cookie will delight anyone who has seen too many thickly frosted snowmen on the cookie plate.
[2019 UPDATE: My husband won 2 prizes in Dec. 2019 in his work cookie contest with this recipe — “Most Original” and “Best Represents Holiday in L.A.” He made them himself; trust me, they are so very simple to do.]
In other regions of the country, climatically challenged gardeners have to bring their potted herbs inside as soon as it is fall, and often by December they are over-dried from heated air and they’ve simply had it from being cooped up. Not ours, though. In our temperate clime in Southern California, rosemary grows out back all year long as part of the landscaping, so much so that we pretty much ignore it until a recipe calls for it and we go scurrying outside with a kitchen shears.
So if you’re a lucky gardener with a fresh rosemary plant, let’s use it for this memorable cookie.
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Do you like rosemary and want more cookie ideas?
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This post was first published here Dec. 14, 2018, and has been refreshed and republished today.
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