This rosemary shortbread is definitely one of my all time favorite cookies. I love how savory it is, with just a touch of sweetness. I recently made it for a daytime tea that I hosted, but it’s a perfect dessert for almost any occasion… baby shower, wedding shower, springtime lunch, or even part of your Christmas cookie box gifted to friends. I combined a couple recipes (from Food52 and NYT Cooking) and then made a couple tweaks/additions. I absolutely love how they turned out and hope you enjoy! Almost eve
I found this recipe for an olive oil lemon cake and I couldn’t wait to try it. I didn’t have some of the ingredients, and I preferred to add / sub a few others, so I thought I would share the exact version I made. I cut some of the sugar and didn’t use tapioca flour, among other things. It was SO, so delicious. Not too sweet, super moist, and had a perfect amount of zing from the lemon. It would be a perfect dessert for a daytime shower, or for Easter. It would also be beautiful served with cream and berrie
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