Herbs in the Cookie Jar: Rosemary Shortbread

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Rosemary Shortbread (top) and Lemon Thyme Cookies, hot out of the oven and good enough to eat.

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<em>Makes about 2 dozen cookies</em>
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<p>We would surely be remiss if we failed to include our favorite herb, rosemary. These shortbread cookies are rich, crumbly, and satisfying. Pack them away in a cookie tin, then serve them proudly when Polly puts her kettle on.</p>
<p>• 1 cup butter<br />
• 1 cup very fine granulated sugar<br />
• 3 cups flour<br />
• 3 to 4 heaping tablespoons fresh rosemary, finely chopped</p>
<p>Preheat the oven to 275 degrees. Thoroughly cream the butter and sugar. Add 21/2 cups flour and mix. Turn out on a board floured with the remaining 1/2 cup flour. Knead in the rosemary along with the flour until the dough cracks on the surface and doesn’t stick to the board. Roll it 1/4 inch thick, then cut into shapes. Bake on an ungreased cookie sheet 50 minutes, or until lightly browned. Cool on racks.</p>
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<em>Bertha Reppert and her family have been introducing other people to the pleasures of herbs for more than twenty-five years. All manner of herbal sweets and treats are standard fare at the family-owned Rosemary House in Mechanicsburg, Pennsylvania, one of America’s oldest herb shops. Bertha is also an author and teacher of renown in the herb world. Her daughter Nancy owns Sweet ­Remembrances, a teahouse and catering service that specializes in herb cookery with edible flowers. Through countless garden parties, afternoon teas, and workshops, the Repperts have developed a large repertoire of special recipes, from which these cookie concoctions are drawn.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/mother-earth-living/herbs-in-the-cookie-jar.aspx”>
<strong>Herbs in the Cookie Jar</strong>
</a>.</p>

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