A friend asked me to make some cookies for a get-together last weekend. So, I used it as an excuse to try a new recipe – Rosemary Shortbread Cookies. Delicate little cookies that are wonderful with a cup of tea. Heck – they were pretty darn good all by themselves!
Now, I’ve made shortbread cookies before. My go to-recipe when I need a lot of cookies is this recipe. I also used that recipe as a base for my “Samoa” cookies. Today’s recipe is a slice and bake cookie that makes 4 dozen treats. The resulting cookies are lighter than my other recipe and the addition of finely chopped rosemary makes this a WOW! Just make the dough, form it into logs, freeze the logs for 50 minutes, then slice and bake. Easy huh?!
Best of all, the dough can be made and frozen a month in advance. So it may be a good candidate for your holiday baking. I know… I’m rushing the season, just a tad… but seriously one recipe could make 4-6 quick gifts!