Rosemary Shortbread with Peruvian Pepper Jam | Our Recipes | FOODMatch

Ingredients

• 3/4 c unsalted butter, at room temperature
• 1/2 c confectioner's sugar, sifted
• 1 tsp vanilla extract
• 1 1/2 c all-purpose flour
• 2 1/2 tbsp fresh rosemary, chopped medium fine
• 1/2 tsp kosher salt or sea salt
• 1/4 tsp tsp ground black pepper
• 2-3 tbsp Peruvian Pepper Jam