The rosemary cookies I bring to my classes are made from my go-to recipe, and they’re always a favorite. Everyone asks for the recipe!
1/2 c butter, softened
3 tbsp raw honey
3 tsp fresh or dried rosemary
2 c flour (almond flour for gluten free)
1/2 tsp salt
Mix all together in bowl
Shape into roll
Refrigerate at least two hours or overnight
Preheat oven to 325°
Cut into slices
Bake for 15 minutes