Savory Rosemary Shortbread

" First say to yourself what you would be; and then do what you have to do." - Epictetus

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This post is part of a series, Handmade Holiday Gifts

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I'm on a savory shortbread kick. These I served with cheese and olives at a dinner last night. They are exceptional. I couldn't believe how much I liked them. Next year I will be sure to include them with other sweet cookies in baskets.

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The rosemary flavor is prominent, they are a touch sweet, but not too much, with a finish of salt. They are just right. I grow rosemary, so the fresh herb flavor is welcome in Winter. If you don't grow the herb, you can of course, use dried. Oh, and if it's too fussy to roll them into shapes, then don't. Go ahead and shape them into logs and refrigerate till firm and slice. Easy peasy.

ready for the oven

Rosemary Shortbread

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adapted from this recipe

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1 1/2 sticks (3/4 cup) unsalted butter -room temperature

1 tablespoon honey

1/4 cup powdered sugar (if you don't have powdered, go ahead and use granulated)

2 cups flour

1/2 tsp baking powder

1 tsp salt

2 tablespoons fresh rosemary chopped finely, (or use 3 tsp dried rosemary, chopped)

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Preheat oven to 350. In a bowl with an electric mixer beat butter, honey and sugar until light and fluffy. In another bowl whisk together flour, baking powder, salt and rosemary. Beat together flour mixture with butter mixture just until blended.

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On a lightly floured surface roll out dough, cut into shapes and bake on a Silpat or parchment paper lined baking sheet for 15 minutes or until lightly browned. Or instead of rolling them out, form them into 2 logs, refrigerate until firm, (about an hour) then slice with a sharp knife into cookies. Then proceed as instructed.