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Ingredients
| all-purpose flour (unsifted): 2 cups |
| salt: 1/4 tsp |
| baking soda: 1/2 tsp |
| salted butter: 1 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 1 (large) |
| fresh rosemary: 1 Tbl (chopped) |
Rosemary Butter Cookies
Credit: Food.com
User rating:
-
Prep Time
240 min -
Cook Time
10 min -
Servings
36 serving(s)
Tags
- Mix together flour, salt, and baking powder.
- In another bowl, cream butter and sugar with a hand mixer.
- Add in egg, and beat until well combined.
- Slowly add the dry ingredients, beating until just combined into a dough (do not overmix).
- Add chopped rosemary and beat for 20 seconds, until mixed inches
- Roll dough into a log (or two), wrap in waxed paper, and refrigerate for 4 hours or overnight. The dough can be frozen at this point.
- Preheat the oven to 400.
- Slice dough into rounds 1/4 inch thick.
- Lightly grease a baking sheet and place cookies 1 inch apart.
- Bake for 8 to 10 minutes, until the cookies are very lightly browned.
- Cool cookies on a cookie rack. They taste best when cooled completely.