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Rosemary Cookies
Cookies are not the first things
to come to mind when I think of rosemary. I think of roast
chicken and hearty stews, but definitely not cookies (or Ice Cream,
but it's delicious too.) There's
something about the hint of savory in something you expect to be
sweet that really intrigues me. Rosemary
Cookies Recipe 1
cup butter, room temperature 2
T rosemary, chopped and mortared 1/2
cup sugar 1
tsp vanilla extract 1/4
tsp salt 2
cups all purpose flour 2
Tbsp milk (optional) Combine
the butter and rosemary, mixing well. Cream the butter and
sugar in the bowl of an electric mixer. Add the vanilla
extract and salt. Add the flour a 1/2 cup at a time, mixing
briefly between each addition. As with all cookie doughs, be
careful not to overwork the flour. If your cookie dough is
crumbly at this point, you can add the milk. I find icebox
style cookies like these to be much easier to slice and handle if
the dough is almost sticky. Divide
the dough into two equal portions and roll into 2 inch diameter
logs. Wrap each in plastic wrap and refrigerate for at least
an hour. I like to bake one portion and freeze the other for
later (with an extra layer of plastic wrap). When
ready to bake, preheat your oven to 350F. Remove the plastic
wrap and slice the dough into 1/2 inch thick slices. Place on
a greased cookie sheet (or line it with a silicone baking
mat). Bake for 10 to 15 minutes, until the edges are just
golden brown. Remove
from the baking sheet and let cool on a wire rack.
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