Rosemary Butter Cookies
Coarse salt combined with the fragrance of rosemary or the ultimate savory cookie.
Servings Prep Time
90cookies 20minutes
Cook Time Passive Time
20miniutes 2hours
Servings Prep Time
90cookies 20minutes
Cook Time Passive Time
20miniutes 2hours
Ingredients
  • 1cup unsalted butter(2 sticks), room temperature
  • 3/4cup granulated Sugar
  • 1 large eggbeaten
  • 1teaspoon pure vanilla extract
  • 2 1/2cups all purpose floursifted
  • 1tablespoon finely chopped fresh rosemary
  • 1teaspoon coarse salt(Kosher works well)
  • 1 egg white
  • 1/4cup fine granulated sugarfor dusting
Instructions
  1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla.
  2. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
  3. Halve dough; shape each half into a log. Place each log on a 12×16-inch sheet of parchment paper. Roll on the parchment to 1 1/2 inches in diameter. Freeze until firm, about an hour or overnight.
  4. Preheat oven to 375°F. Cut into 1/4-inch-thick rounds. Brush each piece with beaten egg white; roll in sugar (optional).
  5. Space each cookie about an inch apart on baking sheets lined with parchment (or a Silpat! I love mine!).
  6. Bake until edges are golden, 18 to 20 minutes. Let cool on baking sheets on wire racks. Cookies may be stored in airtight containers at room temperature for up to three days.