Name: Delicate Rosemary Pecan Shortbread Cookies
Prep time: 35 min
Cook time: 10 min
Yield: 3 persons
Ingredients: 1/2 cup sugar; 1/2 cup butter, softened; 2 tablespoons heavy whipping cream; 1 teaspoon vanilla(or use homemade vanilla extract!); 1 egg; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt

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So I might be sorta obsessed with rosemary right now.

The other day I shared a super scrumptious glaze for your Thanksgiving bird made with balsamic vinegar, maple syrup and chopped rosemary leaves. {Rosemary Maple Glazed Turkey Recipe here.}

I also have very large rosemary bushes growing in several place in my yard (I don’t use this rosemary for cooking, although I probably could…I have a separate smaller plant I use for cooking.) Anyways, this past weekend we spent some time in the yard, cleaning up, pruning, weeding, edging, etc. and one of the plants we cut back was the rosemary that was trying to take over a section of the yard. I smelled like rosemary for the rest of the day!

I just can’t seem to get away from rosemary these days. From the turkey glaze to these shortbread cookies…I’m loving rosemary this pre-holiday season!