This year has marked a rather big life event for me – well, actually, quite a few big life events, but one of the ones I’m most proud of is the founding of Chicagogrammers with my blog wife, Chrissy. It’s been a labor of love and requires a commitment I haven’t always shown for my blogging career, and for that I’m proud. An immediate and welcome side effect of starting the Instagram account and Facebook group is the addition of new friends and acquaintances in my life. One of these new friends is Ellie, of the absolutely outstanding blog, “I’m Hungry by Nature.”
Ellie cooks up some pretty amazing things (with gorgeous photos!), and on my definite must-try list for the holiday season, she’s got these little Rosemary Shortbreads. With just a hint of sugar in them, they seem like more of a savory cookie, and as Ellie says, the rosemary looks like “classy sprinkles.” Classy rosemary sprinkles – what a wonderful time of the year!
Rosemary Shortbread Cookies
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh rosemary, chopped
For the full recipe with instructions, please visit I’m Hungry by Nature.