If you missed my Voices Carry Book Launch Party, which you can watch here, I mentioned a yummy Rosemary GF cookie recipe. Now I know what you’re thinking… rosemary? Gluten free? In the same sentence as yummy? But yes!!

This recipe was passed on to us from a great friend and fellow author, Jennifer Brozek, so thanks to her for this as well.

Shortbread amazing rosemary cookies

Ingredients:

1 stick butter
3 tablespoons olive oil
2 cups almond flour
1/2 cup light brown sugar
1/2 teaspoon salt
1 tablespoon dried rosemary
1 sprig fresh rosemary, ripped or minced

Instructions:

• Preheat your oven to 325 degrees Fahrenheit.
• Take out the butter to soften.
• When butter is softened, cream with olive oil and brown sugar.
• Stir in your almond flour and salt until a dough forms. Add your rosemary.
• Roll the resulting dough into a log, wrap in plastic wrap and refrigerate for one hour
  minimum. (If putting in the freezer to bake the next day, remember to
  put in the fridge to thaw before continuing.)
• Unwrap the plastic wrap and cut the log into circles. Aim for 1/4 inch slices.
• Line a baking sheet with parchment paper or foil. Place the slices on the sheet. Bake for 15 minutes or
  until edges are golden-brown. Allow to cool completely before serving.  (Molli’s note: I used the toaster oven for this and they still came out brilliant.)