Rosemary Shortbread

Some of my favorite plants in the garden are my herbs, especially my rosemary plant. So aromatic! Today I stumbled upon a recipe for Rosemary Shortbread, adapated here from a book called "The Herbal Epicure." This is delicious on its own, but could also be a great base for a more complex dessert.

1/3 cup evaporated cane juice sugar

1-1/4 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (1/4 pound) Earth Balance butter

1/2 teaspoon finely chopped fresh rosemary

Preheat oven to 350 degrees. Lightly grease with vegetable shortening or oil an 8-inch pie plate. Mix together dry ingredients. Melt butter with rosemary; pour over dry ingredients and mix until blended. Pat short bread mixture into pan; prick with fork. Bake for 20 minutes at 350 degrees. Cut into wedges and serve warm.