As I promised you on Saturday, I’m going to share one of my favorite cookie recipe with you today! Ready? It’s a shortbread recipe and I’ve made these rosemary-infused shortbread (Heidesand in German) several times over the years. And they never fail! They are easy to make, a sensation for your taste buds (I LOVE the smell and flavor of fresh rosemary!) and even my kids like them (make sure to chop the rosemary into really really small pieces though…). I wrote down the recipe several years ago on a piece of paper – without marking the source. A quick google search helped me out – it seems that I found the recipe in the German magazine essen+trinken. I tweaked it a little bit, using less sugar and more lemon.

ROSEMARY-INFUSED SHORTBREAD RECIPE

200g (7 oz) butter
170g (6 oz) sugar
1 package vanilla sugar or 2-3 drops of vanilla essence
3/4 TL (tsp.) salt
Mix together until you reach a creamy consistency.

Whisk 1 egg and add to the mix. Stir.

Mix together:
2-3 sprigs fresh rosemary, rinsed and finely chopped
320g (11 oz)  flour
and add to the mix. Then stir until combined.

Refrigerate cookie dough for about 30 minutes.

Divide the dough in half and form a roll of approx. 30-40 cm (11-14 inches) –  I always make two or more single rolls to make it easier.

Mix 80g (2.8 oz) sugar with the peel of an organic lemon, spread on a large plate or board and roll the dough in the sugar mix.

Refrigerate rolls for 2 hours.

Heat oven to 180°C = 350°F.

Cut rolls into 1 cm (0.4 inch) thick slices. Place on cookie sheet and bake for 12-15 minutes.

Guten Appetit and enjoy!