Rosemary is one of my favorite herbs.  Here, it plays the leading role in a cookie that can go sweet or savory.  Serve with ice cream, cheese, or just a glass of wine.  And it is super buttery!


  • 3/4 cup all purpose flour
  • 1/4 cup corn starch
  • 1/4 cup sugar
  • pinch kosher salt
  • 1 tablespoon fresh rosemary, chopped
  • 1 stick butter, room temperature
  1. Preheat the oven to 350*. Line a small baking dish – about 4″ x 6″ with tinfoil
  2. In your food processor, pulse everything but the butter to combine.  Add the butter and let the machine go until the dough becomes a ball.
  3. Scrape the dough onto a cutting board and knead in any loose flour.  It should be very smooth and soft.  Pat into the lined baking dish.  Bake until very lightly golden, about 12 – 15 minutes.
  4. Use the tinfoil to pull the warm shortbread out of the dish.  While still hot, cut into desired serving shapes.  I like rectangles.  Let cool and devour!

If you do not have a small baking dish, you can roll up some tinfoil to make a barricade in a bigger dish.  The dough is not liquid, so it will not scoot underneath the foil.

These keep well on the counter for a week if put into a zip top bag or tupperware.

Watch the Video!