We have a rosemary bush the size of a Volkswagen Beetle, so I ‘m always looking for recipes that use this herb.
- 2 1/2 cups all-purpose flour
- 2 TBSP chopped fresh rosemary*
- 3/4 TSP salt
- 1 cup (two sticks) unsalted butter, softened
- 2/3 cup confectioners’ sugar
NOTE: Go ahead and make a double batch – your friends will surely help you eat any extras.
- Whisk together the flour, rosemary and salt in a bowl.
- In separate bowl, beat the butter and sugar on medium speed until blended.
- Reduce mixer speed to low and slowly add in flour mixture to the butter mixture and blend until the mixture resembles course crumbles.
- Gather dough into two logs the (shape you want the cookies to be when you cut the dough into 1/4-inch slices), wrap both logs tightly in plastic wrap and refrigerate for 30 minutes.
- Heat oven to 350 degrees.
- Cut logs into 1/4-inch thick slices and arrange slices on cookie sheet (note that the cookies do not expand very much you can place cookies fairly close together). You can also roll out the ball of dough on parchment paper and use a cookie cutter – popping the cutouts into the fridge for 15 minutes before baking.
- Bake for 15 minutes. Do not let the cookies to brown.
* The rosemary flavor increases in the days after to cookies are baked. I added one tablespoon of minced calamondin orange rind to my rosemary cookie dough, but next time I will at least double this amount to get more orange flavor. This recipe would also work with lemon zest and thyme or cocoa and cayenne.