Rosemary Cookies

I've made rosemary lemon cookies before with great success, so I thought these rosemary-walnut shortbread cookies seemed worth a try. Plus I had leftover grounded up almonds that I wanted to use up. These are simple & a different twist in flavor from your normal cookies. I can't say they're my favorite, but they're not bad at all.

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Rosemary Almond Shortbread
5/8 cup AP flour
1/4 cup finely grounded almonds
3/4 tsp fresh rosemary, finely chopped
1/4 tsp salt

1/4 cup (1/2 stick) butter, room temperature
1/8 cup dark brown sugar
1/8 cup sugar

1/2 tsp vanilla extract

• In a medium bowl, whisk together flour, almonds, rosemary & salt. Set aside.
• With an electric mixer, blend together butter & sugar until lightened, about 3 minutes.
• Slowly add flour mixture & mix until until dough comes together & is smooth, ~ 3 minutes.
• Turn dough onto parchment paper & form a round ball.
• Place another piece of parchment paper on top. Using a rolling pin, roll into a 9-inch circle, about 1/4 inch thick.
• Transfer to baking sheet & refrigerate for about 30 minutes until firm.
• Preheat oven 300F. Line baking sheet with parchment paper.
• Cut cookies into desired shapes & transfer to baking sheet.
• Roll scraps & repeat, it may be necessary to place the dough back into the fridge or freezer if it becomes too soft.
• Bake until golden brown, 15 - 18 minutes.
• Cool cookies completely on wire rack. Store in an airtight container for up to 5 days.
• Makes 24 - 30 cookies.