Hmm sorry! We aren't exactly sure what you are looking for.

Try the homepage or use the search at the top of the page.

This is my favorite time of the year to roll up my sleeves and bake sweet treats while listening to Christmas music. Henry and I spent a looooong time in the kitchen perfecting these cookies. I couldn’t quite get the ratio of rosemary quite right until this last batch. However, third times the charm and I think I nailed these! These cookies are absolutely wonderful and I adore all the complimentary flavors going on. I infused the butter with fresh rosemary and sweetened these cookies with some local honey. Between the tart lemon and cranberries, sweet honey, fragrant rosemary and flakey sea salt these are my kind of sweet treat! I’ve been really into the texture of almond flour in my baking recently and I love how soft and almost “scone-like” these cookies turned out. They’re perfect for breakfast, dessert or even an afternoon pick-me-up.

Pour a cup of coffee and dig in!

Cheers from Tumbleweed Farm