Using two very powerful ingredients as equal main characters for a cookie can seem risky, but the combination of aromatic coffee and fragrant rosemary makes your home smell like the holidays. This is my Northwest ode à la cookie. They're baked with a chewy chocolate chip cookie base, sans chocolate chip. A look of confusion quickly turning into an obsession from the consumer is the best treat this confection has to offer.

Coffee and Rosemary Cookies

Ingredients
3 dozen 1-inch cookies
Cookie base lovingly adapted from Martha Stewart

2 ¼ cup flour
½ teaspoon baking soda
1 ½ cup brown sugar
2 sticks butter, room temperature
1 teaspoon salt
1 Tablespoon vanilla extract
2 eggs
3 Tablespoons Rosemary
3 Tablespoon instant coffee

Steps
1. Preheat oven to 350°F. Strip the rosemary leaves off of the sprigs and finely chop.

2. Whisk the flour, salt, and baking soda together until evenly incorporated, then whisk in the instant coffee.

3. Mix the sugar and butter together until it turns fluffy and creamy, then add the eggs and vanilla extract. In three batches, combine the flour mixture to get your dough. Fold in the chopped rosemary until it’s evenly incorporated.

4. Fit a dozen, Tablespoon sized balls on a foil-lined baking sheet. Bake for about 8-10 minutes. Cool the cookies on a cooling rack. Store in an airtight container and cookies will stay soft and chewy.