After buying many rosemary shortbread cookies, I finally decided to attempt to make my own. I couldn't find a recipe for rosemary shortbread cookies so instead I used the recipe for twice-baked shortbread from this AMAZING recipe book and slightly tweaked it. They were delicious! Very crumbly though so it turned out to be quite difficult to cut them into neat pieces... but that wasn't too upsetting as they were still yummy!
11 tablespoons unsalted butter, melted and still warm
1/4 cup plus 1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups unbleached all-purpose flour
2 tablespoons fresh rosemary
Granulated sugar for sprinkling
Line the bottom and sides of an 8-inch square baking pan with foil.
In a medium bowl, combine the melted butter with sugar, vanilla, and salt. Add the flour and mix just until incorporated. Gently mix in the fresh rosemary. Pat and spread the dough evenly in the pan. Let rest for at least 2 hours or overnight (no need to refrigerate).
Preheat the oven to 300°F. Position rack in the lower third of the oven.
Bake the shortbread for 45 minutes. Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with sugar. Let the shortbread cool for 10 minutes.
Remove the shortbread from the pan, taking care to avoid breaking it. Use a thin sharp knife to cut it into oblong "fingers," wedges, or squares. Place the pieces slightly apart on a cookie sheet lined with parchment. Bake for 15 minutes. Cool the shortbread on a rack. May be kept in an airtight container for several weeks.