1 1/2 cups unsalted butter
2/3 cup white sugar
2 tablespoons chopped fresh rosemary
2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons white sugar (to make them fancy afterwards)...I skipped this step.
Between the time I took the picture of the ingredients and I began to make the dough, there was a water main break on my street. What is it with me and external complications when I cook or bake?! I am willing to surrender that the food processor incident was my fault, but I had nothing to do with the water main break…I swear.
Back to cookies…
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy.
Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft.
Cover and refrigerate for 1 hour....this is important, otherwise the cookie dough will be too soft and it won’t cooperate when you try to roll it out.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes 1 1/2x2 inches in size…..I think I’ll do circles.
Place cookies on parchment paper lined cookie sheets. Sprinkle the remaining sugar over the tops.
Preheat the oven to 375° and bake for 8-12 minutes, or until golden at the edges.
Cool on wire racks, and store in an airtight container at room temperature.
These cookies are delicious....wonderfully savory and not too sweet. Great with a cup of tea!
BTW, the water came back on.
BTW Part II, neighbor, from whom I borrowed the blender and to whom I gave some cookies (it's the least I could do), reports that they are yummy!
2 comments:
I was lucky enough to get a couple of samples and the cookies were delicious.
Why thank you!
Post a Comment