As I was making these rosemary shortbread cookies, I couldn’t help but think of one of my many culinary pet peeves, which is when people add some random ingredient to a recipe, just for the sake of making it different. This is not one of those times.
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)