In Hamlet Ophelia gave Laertes Rosemary, reminding him that it was for remembrance.

I think that is a striking part of the play when she moves around the stage giving flowers to people. Rosemary for remembrance, pansies for thoughts, and fennel, and columbines, and rue. She ends with the daisies and violets that withered when her father died.

Today rosemary is for remembrance. And because the bush is loosely associated with the holidays as it is evergreen, even in the depths of winter.

I saw this recipe and immediately knew that I wanted to make it. I informed the recipe’s creator that I was going to make it for Cookie Thursday is a Thing and she encouraged me and told me to report back.

A dispatch I can do.

Reading the recipe I was concerned that there were not enough wet stuff for all the dry stuff. The recipe only calls for 14 tablespoons of butter (about 1 and 3/4 sticks) and 2 3/4 cups of dry stuff. The dry ingredients are cornstarch, flour, and sugar. This ratio seemed way off. The other recipes that I use for shortbread have a bit more wet stuff. The recipe also calls for 5 tablespoons of rosemary, chopped fine.

This is a very dry dough, crumbly even. The recipe says to use your fingers to mold it into a cohesive dough. And then rest it for 20 minutes.

I used smaller dough balls than called for. My dough balls were about 1 to 1 1/2 inch thick. I formed the thumbprints prior to baking. I did use a spoon to re-thumbprint them after baking.

I did not use white chocolate and heavy cream to make the ganache. I used straight up candiquik. Not sorry. These baked up easily and cooled quickly, which is good because I was on deadline for cookie delivery and I worked last night.

The delicateness of the rosemary shortbread with just a touch of white chocolate to smooth the taste out is divine.

I will 100% make these again. Perhaps, next time, with a savory thumbprint. I am wondering what goes well with rosemary. .

I wonder what else is in my spice cabinet that can be made using this recipe as a base.

Yeah, this is the same recipe that I used two weeks ago for the pumpkin cookies.

Cookie Thursday is a Thing is nothing but exploratory. That means I experiment on my coworkers. They get cookies, I get to experiment in the kitchen. It’s all good fun.

I’m not a huge fan of pumpkin, I like the milder sweet potato.

The pumpkin cookies that I made two weeks ago were very popular. And since this month’s theme is Fall (so original, I know) I wanted to make two of the popular Fall “vegetables” into cookies.

The pumpkin ones went great, although the recipe was a snickerdoodle in disguise.

I just used the same technique on sweet potato, without the fiddly sugar dip in cinnamon sugar step. I was going to use ginger and sugar but I had a meeting that was starting in 15 minutes and the sugar dipping took so long and was so messy last time I just skipped that step. I think ginger sugar dipping would be delightful and I will stow that idea away for use in an upcoming Cookie Thursday is a Thing.

Without the sugar dip these cookies still turned out. They were soft and cakey (in a good way) and delicious.

This is one experiment that I wil have no problem replicating. Unless I change another variable.

Experiments for life.

Edit to add that I added the chocolate chips that I felt were lacking in the pumpkin cookies to half of the batch. Yep, the pumpkin cookies definitely needed chocolate chips.