Rosemary Juniper Shortbread Cookies

This new New England Desserts cookbook has led us to some of the coziest bakes this season- all full of local flavors! Juniper is so often associated with Gin, or with The Lost Kitchen's Chicken Brine, but is a delightful piney + peppery addition to these rosemary herbed cookies. We finished each cookie with Maine Sea Salt, but our Lemon Rosemary Sea Salt would be a nice touch too! We also chose to bake with our dried rosemary, so we used a bit more than the book recommends when using fresh. Since this dough requires some chilling time, you can absolutely start making them now and leave the parchment log in the freezer until you start hosting this holiday season- making for an easy slice + bake later on. 

Makes 2 dozen cookies

Ingredients:

• 1 teaspoon juniper berries
• 2 tablespoons coarsely dried rosemary
• 1 stick unsalted butter, room temperature
• ⅓ cup granulated sugar
• 1 cup all-purpose flour
• ¼ teaspoon fine sea salt
• 1/2 teaspoon Maine Sea Salt, for sprinkling 

Juniper Berries, Dried Rosemary, and Maine Sea Salt

Directions:

1. Crush the juniper berries a few at a time with the back of a chef's knife (lay the flat side of the knife, with the blade facing away, directly on top of the berries, and give it a whack with the side of your fist). Finely chop the crushed berries. Mix with the chopped rosemary in a small bowl.
2. Cream the butter and sugar with an electric mixer on medium speed until smooth, 1-2 minutes.
3. Add the rosemary and juniper berries, and blend on low until dispersed.
4. Whisk in the flour and salt on low just until the dough holds together.
5. On a sheet of parchment or waxed paper, gather the dough into a log about 2 inches in diameter. (If your dough is too crumbly, you can mix in a bit of water or milk.) Roll up the dough in the paper, twist the ends to close, and chill in the refrigerator at least 1 hour. 
6. Preheat the oven to 350°F. Grease or line a cookie sheet with parchment paper. With a sharp knife, slice the log into ¼-to½-inch-thick rounds. Arrange them on the prepared pan about 1 inch apart. Sprinkle with flaky sea salt.
7. Bake 15-20 minutes until golden on the bottom and dry and firm on top when gently pressed. Remove from the oven and let cool.
8. Cookies can be stored in an airtight container at room temperature for 1-2 weeks.

Go the extra mile! If you're planning on a fancy tablescape this Holiday season, perhaps you try tying name tags to each cookie with twine to act as place cards! Who doesn't love a personal touch + a sweet treat?