Rosemary-Walnut Shortbread Heart Cookies

11 Feb

Rosemary represents love, romance, and remembrance. As the tragic lover Ophelia said, “There’s rosemary, that’s for remembrance; pray, love, remember…”

I’ll always remember that balmy night in Potrero- a tiny hamlet in Guancaste full of Italian expats with a coast that resembled a Japanese woodblock print- when we shared the most delicious rosemary focaccia over dos Imperials. With visions of amaretto and limoncello dancing in our heads, we had traveled more than a day to visit the renowned gelateria of a true maestro- he’d perfected his craft in fair Verona over the course of 20 years and made gelato so exquisite it is watched over by armed guards. We ended up staying for a week, delighting in lazy walks along the Monkey Trail, day trips to Playa Conchal on our rented beach cruisers, and of course the delicious food.

Like Proust’s episode of the madeleine, I am instantly transported back to this wondrous place every time I encounter the scent of rosemary.

What triggers your involuntary memories?

(Recipe from Martha Stewart)


  • Flour, 1 1/4 cups
  • Walnuts, 1/2 cup, finely ground
  • Rosemary, 1 1/2 teaspoons, fresh and finely chopped
  • Salt, 1/2 teaspoon
  • Unsalted Butter, 1/2 cup
  • Brown Sugar, 1/4 cup
  • Sugar, 1/4 cup
  • Vanilla, 1 teaspoon

Rosemary-Walnut Shortbread Heart Cookies:

  • In a large bowl, whisk flour, walnuts, rosemary, and salt together and set aside.
  • Mix butter and sugars together.
  • Mix in vanilla.
  • Add flour mixture and and mix until dough comes together.
  • Roll dough out onto a parchment lined baking sheet.
  • Refrigerate for 30 minutes.
  • Preheat oven to 300 degrees.
  • Using various sized heart cookie cutters, cut out cookies and put on a parchment lined baking sheet.
  • Bake for 18 minutes.

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