Holy Goodness! These are off the charts! I am so happy I found this recipe. Followed recipe exact - but, forgot the salt. No matter, as these are divine. I liked the suggestion from artychoke who rolled the dough into a log, chilled and sliced. Mine needed longer than an hour to be really chilled and firm. Definitely a keeper. Thank you so much for posting this recipe!

These cookies are AMAZING! I had to be very careful not to eat them all in one sitting. They are sweet, but not too sweet. If you love rosemary, (which I do), you must try these cookies. I've been trying many recipes with rosemary latley; bread, potatoes and the like. They are all very good, but the cookies are my favorite so far. They are a very grown-up cookie, so most kids probably won't like them. But as for me, I now have a new favorite cookie, and I don't think I will find one that tops this!

The rosemary flavor in these cookies was wonderful, but I added more than the recommended amount of butter and they were still very dry. If I try to make these again, I will probably add a little extra oil so they don't get quite so dry again.

These cookies are simply delicious, I made them to use up some fresh rosemary I had, and I'm glad I did. I added lemon juice as suggested by previous reviewers and I used the roll into a ball and press flat method, and let them bake for just 7 minutes. They turned out great, and I will definitely make these again. I also put up a photo of my finished cookies... enjoy!

Excellent. I kept the dough in the fridge for 2 hours and made heaping tsp balls and then flattened them. Very delicious, I am foregoing all the other cookie recipes I had lined up and am baking dozens of these!

Oh my goodness, so good! I had some rosemary to use up and did a double take when I found this recipe. My dough was really crumbly, so I rolled it out with a rolling pin and cut it into rectangles with a knife. The cookies were buttery and light and the rosemary added a delicious twist. I will definitely make these again.

You can also make these using lavender. Oddly enough, they taste somewhat like rosemary. YUM

These are delicious! I had to add 2-3 extra tbsps butter, though, to get to the right consistency. Otherwise the dough was too crumbly.

This recipe was absolutely delicious. I cut the butter down to only 1 c. -which made the dough very crumbly, but the cookies turned out fantastic. My friends and I literally devoured them in one sitting. I agree that the concept of rosemary in a cookie sounds slightly odd, but it adds such a great delicate flavor. I also added two teaspoons of lemon juice, which gave the cookies a refreshing kick. I will be making this several times again!

The only thing I changed about this recipe was the prep before it went into the oven. I hand rolled small balls of dough (about 1 T each) and slightly flattened them into 1/4 inch thick discs on the baking sheets, then popped them in the fridge for about 30 minutes. With a butter-heavy dough like this, I knew that the dough would have to be very chilled and firm before being cooked so they would maintain their shape and not flatten out - good shortbread is thick and flaky! Everyone LOVED these cookies and I will be making them again.

I've had a small rosemary tree in my kitchen as a Christmas decoration and I happened upon this recipe. The rest is history. This cookie will now become a prized addition to my repertoire. It's lovely. I added some lemon rind to half the batch so I could try both rosemary shortbread and lemon rosemary shortbread. Both were good, but I like the lemon the best. Thanks for a great recipe!

So very wonderful - Thank YOu for sharing this recipe!

I really, really like these cookies! I rolled them into a log shape and placed them in plastic wrap before refrigerating them. Once chilled I sliced them, sprinkled sugar on them and baked them. They are Fabulous!!! This is a keeper!

I have had a favorite cookie recipe since I was a child, but yesterday me and my girls made these cookies and that once favorite cookie has been replaced by these cookies. My best tip is DO NOT OVERBAKE. Don't wait for the edges to get too brown. We liked them on the much paler side. So beautiful, unique, and if you love rosemary and shortbread, so perfect!!!! I made another kind of cookie after this and though I am sure the cookie was absolutely fab it greatly paled in comparison to these. It is refreshing to try something different and these are a pleaser! Do not change the recipe at all because it is perfect. Although I must confess, over time, I would like to expirement with a few other herbs. A good cookie if you want to impress or have friends for a tea party. I felt like the workds best cookie maker when I made these! Approved by kids dads grandpas and moms and soon to be grandmas I am sure. Something I notice with these that was unlike cookies I have had in the past, I could taste each seperate taste individually-butter, salt, rosemary and a some sugar sweetness, and then I could taste them together at the same time. That, to me, was kind of interesting. Also they are very rich! I can eat cookies, believe me, but I can only eat 1 or 2 of these at a time, and trust me, that's fine. Like good dark chocolate, just a little is enough to satisfy because the quality is so good. I got 48 round cookie from this batch.

I had to cook mine longer than 8 mins to get them done, and managed to over cook them slightly. Nevertheless they tasted great! I will be making these again and experimenting with the timing.

Yum! I took a chance with these because I wasn't sure about herb cookies, but I was not disappointed at all. Make sure to use fresh Rosemary...so so good!