Chef John's Rosemary Shortbread Cookies
While rosemary may seem like a strange addition to at first glance, it works so perfectly in these shortbread cookies 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.
The bake 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 to 45 minutes. You can pull them as soon as they turn golden, but that depends on how mild a flavor you want.
The magazine version of this recipe uses 1 tablespoon fresh rosemary, 1 teaspoon salt, and 1/2 teaspoon vanilla extract.