I’m so sad to say, that unfortunately, my garden has not yielded much this year.  The weather has been too hot and we’ve not had enough rain to really make it produce, no matter how much we’ve watered.  (We also suspect a creepy critter has been eating at the roots of our plants…his little tunnel trails give him away!)

One thing that has managed to grown a bit is our rosemary.  Rosemary is one of those herbs that you either love or hate, (like cilantro…yuck!) and while I happen to love it, there’s only so many times I can use it before I’m getting a little bored.  So, today I skeptically decided to try baking with rosemary by making Rosemary Shortbread Cookies.

I was honestly amazed at how much I loved these cookies.

The shortbread was light and the rosemary flavor was not at all overpowering, as I had feared would happen.

Tuck a few cookies in a strawberry basket along with a cute napkin or piece of fabric, and you’ve got yourself a perfect little gift for a friend!

Lemon curd…yum.  You can make your own lemon curd, or like me, use store bought.  I was trying out a kind I’d never tried before, and thankfully, it didn’t disappoint!

Click here to get the recipe for Rosemary Shortbread that I used.  It went together so quickly, although you do have to allow time for it to chill in the refrigerator.  Also, I cut back the amount of rosemary from two tablespoons to just over one…I was too chicken to go for the full two!

This recipe is great served alongside your favorite cup of tea…a perfect afternoon treat!