Monday, September 22, 2014

Rosemary Cookies

I picked fresh Rosemary from my herb garden yesterday and thought I'd make a recipe I got from P. Allen Smith TV show years ago.  

Rosemary is regarded as the herb of remembrance and friendship so it is nice to use when gathering with friends and family. Give out as a gift or take to friend’s homes when you are invited.  This recipe begins with a basic butter cookie recipe.  You can use your own favorite recipe if you like.

1 cup soft butter
1 ½ cup sugar
2 eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon soda
¼ teaspoon salt
2 teaspoons finely chopped fresh rosemary

Blend together the butter, sugar and eggs until creamy.  Sift flour into the mixture then add the other dry ingredients; the cream of tartar, soda and salt, and blend together. Next add the most important ingredient at least when it comes to flavor, 2 light teaspoons of fresh very finely chopped rosemary.  Make sure the teaspoon is level and not over flowing with rosemary.

Form the dough into small balls and place them on an un-greased baking sheet. Press the balls flat with the bottom of a drinking glass that has been dipped in sugar (dampen the bottom of the glass a bit). This gives them a nice crunchy glaze.

Bake them in a pre-heated 350° oven for about 10 to 12 minutes or until golden brown on top. It's a good idea to loosen the cookies with a spatula as soon as you take them from the oven. 

I prefer a silpat in making cookies so there is no sticking.  With the cost of butter, I cut the recipe in half and it made 2 dozen cookies.  

This is a great way to enjoy both the flavor and aroma of rosemary.  Have a great week.  Be happy and may God bless you and yours.  

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