I cup unsalted butter
1/2 cup white sugar
2 teaspoons pure vanilla extract
3 teaspoons dried rosemary, plus extra for trimming
3 1/2 cups flour
1/2 teaspoon course sea salt
1/4 cup of fig preserve
4 ounces cream cheese, softened
1/4 cup unsalted butter
4 ounces Brie, softened
1 cup powered sugar
2 teaspoons honey
Frosting: In a stand mixer with whisk attachment whip cream cheese until smooth. Add butter and continue mixing for 3 minutes until smooth. Add Brie and whip for another 3 minutes until smooth. Add sugar and mix until smooth. Add honey and mix until creamy and smooth.
Frost each cookie with a dollop of the delicious frosting and garnish with a smudge of fig preserves.
Perfect with an afternoon cup of tea and a good book.
PS - the recipe stated 10-12 minutes to bake, but I found 15 minutes worked for me!