While rosemary may seem like a strange addition at first glance, it works so perfectly in these, that I’d argue they're actually better than the original. There’s something so interesting about how the subtle hit of resinous herb works with this sweet, buttery cookie.
I should mention that the time given is just a guide. It depends on the shape and thickness of your cookies, so be sure to start checking them at around 40-45 minutes. You can pull them as soon as they turn golden, but that depends on how mild a flavor you want.
The longer they bake, the darker they get, and the nuttier the butter gets. Some prefer their shortbread cookies light and mild, while others will let them go until they turn brown. If you haven’t made them before, I’m afraid you’ll have to do some tests. I hope you give these amazing shortbread cookies a try soon. Enjoy!
Extra Credit Project: Make these using a round cookie cutter, and use them to make strawberry ice cream sandwiches.
Ingredients for about 32 Rosemary Shortbread Cookies:
8 oz (1 cup) cool unsalted butter, cut into thin slices
1/2 cup white sugar
1/8 tsp vanilla extract
1 tsp kosher salt or 1/2 tsp fine table salt
2 tbsp finely chopped rosemary (but do not mince, or it may be too strong)
2 1/4 cups all-purpose flour (10 oz by weight)