In college, my roommates and I would often sit around, usually under the influence of something or other, and ask ourselves some really hard-hitting, soul-searching questions.

“You guys, what would you do if there was a gorilla running around outside right now?” Or the time we went camping and someone asked, “What if an axe wielding murderer ran out of the woods and started chasing us?” And then there was the one that really made me pause, look inward and reflect on what kind of person I was, “What one specific food would you choose for an all-you-can-eat contest?”

This rosemary shortbread’s a golden beaut of a cookie, no?

Ask me today and my answer would be the rosemary shortbread cookies at Lilia. I’m fairly confident that I could eat a horrifying amount of those cookies, an amount that would not win me any friends and certainly not any boyfriends, but dammit, it would crush my competition and win me that contest!

Shortbread doesn’t even do it for me, not with its usual dry, crumbly texture  and bland flavor. But this cookie, this gloriously sweet and buttery, rosemary flecked and sea salt sprinkled, palm-sized cookie, wasn’t dry or tough like its brethren. It still retained some of the coarseness that would make it ideal for dipping in a hot cup of tea while also being subtly soft, the kind of cookie that dissolves into pure deliciousness when it hits your tongue.

Not too sweet, nor too savory, just absolutely perfect in flavor and consistency, I’m pretty sure me and Lilia’s rosemary shortbread are gonna be a winning team.