Reviewed: Nov. 26, 2009

These were great although I did add lemon zest.

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Spritzey

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Reviewed: Nov. 25, 2009

I add a chocolate kiss on top of them. Yum Yum

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LLORCAN

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Reviewed: Nov. 10, 2009

I make a lot of shortbread but I usually don't eat much of it. However that was not the case with this recipe. Wonderful flavor. Delightful with a cup of tea.

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Belinda

Cooking Level: Intermediate

Home Town: Weatherly, Pennsylvania, USA

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Reviewed: Oct. 4, 2009

These are wonderful cookies that are a bit different. I rolled my dough in logs (like another reviewer had suggested) and was thrilled with the results.

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ML

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Reviewed: Sep. 29, 2009

Yum! These are a great change from a typical shortbread, as the rosemary adds a nice flavor, and would be fabulous for a tea party. Will definitely make these again!

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 30, 2009

definitely couldn't roll it out; too sticky. I did not like the dough or cookies at all, although the family did.

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Amoz

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Reviewed: Jul. 24, 2009

it taste great, but i only gave it 3 stars because it was really sticky even after chilling it. i couldnt roll it out and cut into rectangles, so i roll it into balls and bake it for 8 min. my family prefer it brown at the edges rather than underbaked. it'll be crunchy on the outside and soft on the inside

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reJoyce

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Reviewed: Mar. 14, 2009

I kept looking at this recipe and wanting to try it. Finally got a chance today. It was so easy & delicious. I love shortbread and rosemary and I wasn't disappointed by the results. Very different!

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kerryg57

Cooking Level: Expert

Living In: Valrico, Florida, USA

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Reviewed: Mar. 13, 2009

We thought these were exceptional. Chop rosemary very fine for full flavor. I didn't want to have to roll out so I rolled into a log, chilled and sliced thinly. Next time, I'm going to add toasted pinenut for more pizzaz!

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caterbeth

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Reviewed: Feb. 22, 2009

The taste was good and the rosemary touch is fantastic! only, I had to add some chilly water or I would not have been able to turn the dry and crumbly mixture into cookies...

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Feb. 21, 2009

We love this recipe with tea in the afternoon or evening. Goes particularly with "Paris" teas from Harney and Sons. Not a good cookie if you are serving coffee, however.

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Bo Brinkman

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 7, 2009

Almost twenty years ago, I bought a rosemary shortbread cookie at a bakery in Santa Monica. I never forgot that wonderful cookie, and I never found it again. Even that bakery stopped selling them, which was disappointing. I decided to hunt down a recipe. I am so glad I found this! I made a batch this morning and they are even better than the one I tasted all those years ago. Try this recipe. You will not be disappointed! It is going to be my new holiday gift cookie.

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Cyn

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Reviewed: Jan. 19, 2009

These were easy and yummy. The buttery flavor is fabulous. The rosemary is such an incredibly perfect addition. Some of my tasters thought it was just too strange, but there were a few of us who were die-hard lovers of these cookies.

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S.Michael

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 2, 2009

Excellent, will definitely make again. I added lemon zest, and I think that without the lemon it would have lacked character. But together it was a zingy, crumbly delight!

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Delilah

Cooking Level: Expert

Home Town: Satellite Beach, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 18, 2008

I imagine they are better the third or fourth day, but it was all we could do to wait till the second day to eat them. They were great the first day, even better the second. I rolled the dough into logs before refrigerating and sliced into 1/4 inch slices, then baked until just lightly browned. Watch them closely, they are so much better if not over-baked. This recipe is a keeper.

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Toni N H

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Dec. 18, 2008

These are a huge hit evertime I make them. The only thing I do differently is roll the dough into a log and slice it up to make round cookies. Absolutely delicious.

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Melissa F

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Nov. 21, 2008

Hands down one of my favorite cookies to make. Because I'm lazy, I roll the dough into a log and freeze it. That way I can keep it handy quick cookies by slicing them. My one comment - USE A REALLY GOOD COOKIE SHEET. The thin aluminum sheets can cause the bottoms to get too brown, even with parchment paper.

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John Whitley

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Reviewed: Nov. 13, 2008

Very nice. I used pumpkin cookie cutters to add a festive touch. Unusual, but quite tasty- thanks for the recipe.

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Julie123

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Reviewed: Nov. 2, 2008

I'd never made shortbread before, and I thought these cookies were very tasty. The dough is definitely easier to roll if it warms up a bit after chilling in the fridge. I experimented with using a small cookie cutter (1 by 1.5 inches) and cutting the dough into larger shapes, and the small cookies came out better -- they browned more evenly. I also iced the cookies with a simple lemon glaze, but next time I'll leave them plain, or just add fresh lemon zest to the dough. As the recipe writer says, the cookies taste even better after a couple of days.

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SophieLou

Cooking Level: Intermediate

Living In: Iowa City, Iowa, USA

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Reviewed: Oct. 4, 2008

Delicious crispy, buttery sweetness with a hint of rosemary. These are a delicious and different cookie. I found the dough rolled better when it wasn't quite as cold. Flour the surface you're rolling them on and flour the rolling pin. Turn the dough over and re-flour several times when you're beginning to roll them out, and you shouldn't have any problem. I used a cookie cutter, but they would be even faster to make if you just cut them into rectangles as directed. Each year I like to try new cookie recipes for Christmas as well as the old standbys, and this will be one of my new ones this year, topped with green tinted sugar instead of white.

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