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View Diary: Cooking with AAF: Rosemary, the Mistress of Herbs (87 comments)

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  •  And now for something different (4+ / 0-)

    Rosemary Butter Cookies
    1 cup butter, softened
    ¾ cup sugar
    1 large egg
    1 tsp. vanilla extract
    2 ½ cups flour
    1 Tbsp. chopped fresh rosemary
    ¾ tsp. salt
    ½ cup fine sanding sugar

    Cream butter and sugar until light and fluffy, about 2 minutes. Mix in egg and vanilla. Add flour, rosemary, and salt; mix on low speed until incorporated. Divide dough in half; shape each piece into a log. Place each log on a 12- by 16-inch sheet of parchment. Roll in parchment to 1 ½ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Transfer to paper-towel tubes. Freeze 1 hour.

    Preheat oven to 375°. Line a baking sheet with parchment paper. Roll logs in sanding sugar; slice ¼-inch thick. Arrange 1 inch apart on prepared baking sheet. Bake until edges are golden, 18 to 20 minutes. Transfer to wire racks, and let cool.

    We served these at my daughter's wedding. She also had rosemary in her bouquet. The recipe might be from Martha Stewart. I can't remember.

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