Rosemary Shortbread

I use rosemary often throughout the year in my kitchen, pared with sage and thyme, and maybe some oregano, it finds it's way into many of my daily dishes and herbal preparations.  Not only does rosemary make my dishes taste amazing, rosemary is a wonderful ally to the digestive system, nervous and circulatory systems, and has long been used to increase circulation to the brain, improving focus and memory.  Makes sense that rosemary has traditionally been a symbol for remembrance. 🎔

During the holidays, rosemary is the only fresh herb that is left to gather from my garden. It goes into most of my savory dishes, but also finds it's way into some seasonal sweets too!   I'm so grateful for this beautiful evergreen bush with its strong volatile oils that smell amazing tucked into all of my holiday greenery, and I love the folklore that has followed rosemary through history.  One tradition states that rosemary strewn on the floor during Christmas Eve will give good health to all who step on it!

Even if you decide not to cover your floor with rosemary on Christmas Eve, you can still include this lovely herb in your Christmas traditions!  Rosemary honey shortbread will be a delicious addition to your cookie tray this year. It is a melt in your mouth shortbread cookie, with a sweet yet savory herbal flavor that goes amazing with a cup of tea. 🎔

Rosemary Honey Shortbread

(adapted from the Herbal Academy's recipe)

1 cups salted butter, soft

1/4 cup honey

2 cups flour

zest from 1 lemon

1 tablespoon minced fresh rosemary

1. cream butter and honey until fluffy.
2. add flour, rosemary and lemon zest and mix until well combined.
3. chill for 30 min.
4. scoop out 1 tablespoon of dough and roll into a ball.  Put onto a cookie sheet and flatten with your hand or a cookie press.
5. bake at 325 degrees for 15-20 min, or until just starting to brown.