ROSEMARY BUTTER COOKIES
The addition of rosemary to these light, crispy cookies is surprisingly delightful. These are always a huge hit whenever I make them. I hope you enjoy them!
Provided by SilverOpera
Categories Dessert
Time 4h10m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 94, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.7, Sodium 80.8, Carbohydrate 10.9, Fiber 0.2, Sugar 5.6, Protein 0.9
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