I’m all baked out I think. After this weekend, I don’t think I want to see butter and flour again. I made peppermint chocolate cake, Christmas funfetti cupcakes, Millionaire’s shortbread, chocolate crack-up cookies. While I had a blast baking with my friends, I need a break from my mixer. Ok that is until I make our chocolate bourbon pound cake for Christmas Eve.

Before I take a cookie hiatus, I was to share one of my favorite Christmas cookies I’ve made this year. Part sweet, part savory. Perfect for nibbling on before a big dinner. I can’t wait to experiment with more shortbreads in the future, but this might just be my favorite one!

Sweet & Savory Rosemary Shortbread

(Recipe adapted from Bon Appétit) 

• 1 cup (2 sticks) chilled unsalted butter, cut into ½” pieces
• ½ cup granulated sugar
• ¼ cup powdered sugar
• ½ teaspoon kosher salt
• 2½ cups all-purpose flour
• 2 teaspoons finely chopped fresh rosemary, plus whole leaves
• 1 large egg, beaten to blend
• Coarse sanding sugar (for sprinkling)

1. Preheat oven to 350°. Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 7–10 minutes. Reduce speed to low and add flour, and 2 tsp. chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (it’s not!).
2. Press dough into two 8”-diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
3. Bake until shortbread is golden brown and sides pull away from pan, 20–25 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.

Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.