📖 Instructions

1. Get started by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze. Trust me, you'll thank me later!
2. In a medium bowl, whisk together the flour, baking powder, and salt. Make sure everything is evenly distributed so your cookies rise properly. Ever had a cookie that didn't rise? Sad times.
3. In a large bowl, cream together the butter and sugar until light and fluffy. This step is crucial for achieving that perfect, melt-in-your-mouth texture. An electric mixer makes this super easy, but a good ol' wooden spoon works too if you're up for a little arm workout.
4. Beat in the egg and almond extract. The almond extract really enhances the flavor, so don't skip it if you can help it! But if you don't have any vanilla will do.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – overmixing leads to tough cookies, and nobody wants that. Kinda like when you overthink what to wear on a date, just don't.
6. Stir in the chopped rhubarb and rosemary. Gently fold them in until they're evenly distributed throughout the dough. The rhubarb adds a lovely tartness, while the rosemary gives a unique, aromatic touch. Make sure your rubarb is chopped small, no one wants a giant chuck of rhubarb in their cookies! A tip to avoid ending up with a green mush, is to gently incorporate the ingredients.
7. Drop by rounded tablespoons onto the prepared baking sheets. I like to use a cookie scoop to ensure uniform size, but spoons work just fine too. Leave about 2 inches between each cookie to allow for spreading.
8. Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them – ovens can vary, and you don't want burnt cookies. Burnt cookies are the WORST.
9. Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. This prevents them from breaking apart while they're still warm and soft. Try to leave them alone while they cool, I know it's hard!
10. Dust the cookies with powdered sugar, if desired. This adds a touch of sweetness and makes them look extra fancy. But they're delicious either way!
11. Enjoy your freshly baked Rosemary Rhubarb Cookies with a cup of tea or coffee. These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days. Though, let's be real, they probably won't last that long.