These cookies are ones that Natalie and I love to make. It’s fun to use rosemary in cookies — as it adds an element of surprise. And, it’s a great way to put to use fresh rosemary from the yard or garden.
My sister is the one that introduced us to these cookies. We thought she was crazy when she kept “talking up” these cookies. But we tried them and are hooked! The recipe is from Martha Stewart.
You can make them all year round. But, it’s fun to use red and green sanding sugar for Christmas. We’ve also made them with red and pink sanding sugar for Valentine’s Day. A sweet and savory treat!
Rosemary Butter Cookies
Makes 5 dozen
1 cup (2 sticks) unsalted butter, softened
3/4 cup Sugar (granulated)
1 Egg plus 1 egg white, beaten
1 tsp. Vanilla
2 1/2 cups sifted Flour
1 Tbs. finely chopped fresh Rosemary
3/4 tsp. Coarse Salt
1/2 cup Sanding Sugar
2 empty paper towel cardboard tubes
1. Combine butter and granulated sugar in a large bowl. With a mixer on medium speed, beat until mixture is pale and fluffy (about 2 minutes). Add whole egg and vanilla. Reduce speed to low. Add flour, rosemary and salt. Mix until combined.
2. Halve the dough. Shape each half into a log the length of your empty paper towel tubes. Place each log on a 12 by 16 inch sheet of parchment paper (dough will be a bit sticky). Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along the edge of parchment at each turn to narrow the log. Transfer to paper towel tubes to hold shape. Freeze until firm (about 1 hour).
3. Preheat oven to 375 degrees. Unroll log from parchment. Brush each log with egg white. Roll the log in sanding sugar. Cut into 1/4 inch thick slices. Space cookies 1 inch apart on baking sheets lined with parchment.
4. Bake until edges are golden (about 18 to 20 minutes). Let cool on wire racks. Store in airtight containers at room temperature up to 3 days.
NOTES: We form the log without using the ruler, by just molding the log with our hands. They may not be perfectly round, but they are easy and look good.