I wanted to make a little special salty cookie to give it as a present along with a bottle of wine. Rosemary makes wonders with a plain cookie (tried it in chocolate cookie already), I had some fresh branches on hand so chose to use it.
I’ve got a cookie stamp recently and it seemed a good opportunity to try it. But you can’t always use the same recipe if you want to stamp: if the cookies grow during baking the pattern can disappear. Yeast and baking soda are not great choices.