Sunday was Mother's Day. The day before I baked two batches of cookies for my three moms: my mom, my stepmom, and Matt's mom and packaged them in small boxes and bags. These shortbread cookies are easy to make and at this time of  year as the garden starts to flourish this recipe is a great way to use the new shoots of rosemary. 

My mom liked the rosemary shortbread and I decided to share the recipe with you here. It's shortbread, so it's very easy to make, and it's rich and buttery. Be forewarned: it's not for the lighthearted and a type of recipe you won't find here often.

Rosemary Lavender Shortbread
Adapted from Saveur
Makes one 9"x9" pan

2 cups all purpose flour
1/2 cup granulated sugar
3-4 5" inch pieces of young, fresh rosemary (picked from my garden) minced
1/4 tsp dried Herbes de Provence
1/4 tsp dried Lavender flowers (dried from my garden)
2 sticks Organic unsalted butter, cold, diced
confectioner's sugar for dusting

Preheat oven 375 degrees. Line a 9x9 pan with parchment paper.

Place flour, sugar, rosemary, Herbes de Provence, and Lavender flowers in a bowl. Using your fingers or a pastry cutter, cut in the butter until evenly sized crumbs form. Press the crumbs down evenly and densely into the 9x9 pan. It should come to about 1/2" deep. Bake for 25 minutes or until the shortbread turns light gold. Remove from pan, gently cut into small squares and cool. (It's easier to cut shortbread while it's hot.) Once cool, dust confectioner's sugar on top.

I packaged the shortbread in boxes lined with parchment paper and gave them to our moms on Mother's Day. Enjoy!