About this recipe: A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavour improves with age (best 2 days after), keeping for about a week.
Absolutely delicious. Very easy to make and a huge hit with my friends and family. I will definitely be making these again... They make fantastic gifts too!!! - 14 Dec 2012
I have had a favorite cookie recipe since I was a child, but yesterday me and my girls made these cookies and that once favorite cookie has been replaced by these cookies. My best tip is DO NOT OVERBAKE. Don't wait for the edges to get too brown. We liked them on the much paler side. So beautiful, unique, and if you love rosemary and shortbread, so perfect!!!! I made another kind of cookie after this and though I am sure the cookie was absolutely fab it greatly paled in comparison to these. It is refreshing to try something different and these are a pleaser! Do not change the recipe at all because it is perfect. Although I must confess, over time, I would like to expirement with a few other herbs. A good cookie if you want to impress or have friends for a tea party. I felt like the workds best cookie maker when I made these! Approved by kids dads grandpas and moms and soon to be grandmas I am sure. Something I notice with these that was unlike cookies I have had in the past, I could taste each seperate taste individually-butter, salt, rosemary and a some sugar sweetness, and then I could taste them together at the same time. That, to me, was kind of interesting. Also they are very rich! I can eat cookies, believe me, but I can only eat 1 or 2 of these at a time, and trust me, that's fine. Like good dark chocolate, just a little is enough to satisfy because the quality is so good. I got 48 round cookie from this batch. - 19 Sep 2006 (Review from Allrecipes US | Canada)
The only thing I changed about this recipe was the prep before it went into the oven. I hand rolled small balls of dough (about 1 T each) and slightly flattened them into 1/4 inch thick discs on the baking sheets, then popped them in the fridge for about 30 minutes. With a butter-heavy dough like this, I knew that the dough would have to be very chilled and firm before being cooked so they would maintain their shape and not flatten out - good shortbread is thick and flaky! Everyone LOVED these cookies and I will be making them again. - 24 Aug 2007 (Review from Allrecipes US | Canada)