I was gifted these cookies during the holidays when I was in college and have been making them every year since. They’re sweet and savory, crisp and tender, melt-in-your-mouth bites of heaven. The recipe calls for fresh rosemary, but dried rosemary works great too. If making the substitution, use one teaspoon dried rosemary. I’ve made a plant-based version of these cookies once. They were more crisp and less tender when using plant-based butter, but still very delicious. I’ll try them again this year using a different brand of butter to see if I can improve the texture. Stay tuned!

Get the Recipe: Rosemary and Toasted Caraway Shortbread