This cookie far exceeded my expectations. I was going to see family for dinner and I offered to bring desert. I made these cookies with one person in mind, a person who loves cookies but doesn’t love anything too sweet (for our holiday cookie bake off she made Adobo chocolate chip cookies which contain soy sauce and pink peppercorns). These Strawberry and Rosemary Shortbread were a hit and the rosemary helps give them a flavor that is more complex than your average shortbread.
Notes: You DO NOT need as much strawberry sugar as the recipe calls for. This is just a topping so you need 1/4 cup MAX. To make the strawberry sugar it calls for 1/2 cup sugar and 1/2 cup freeze dried strawberries, I would use two tablespoons of each. I’ve been adding strawberry sugar to everything I’ve eaten since making these cookies and I still have so much left.
Notes: I was running late making these and I cut them while still warm. The cookies were delicious but really crumbly so next time I would cut them while warm but leave them in the pan until cool.
Lastly, I baked them for 35 minutes. They were browning at the edges but when cut still seemed undercooked in the middle. Not sure if this is due to underbaking or due to cutting and eating them while warm.
Overall Rating: 5/5 Stars
Texture: 4/5 (see notes above)
Flavor: 5/5
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