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I have a huge sweet tooth, so my dessert choices usually consist of something chocolatey and sweet. I ran across this simple cookie recipe when I wanted to use some excess rosemary from my herb garden, and with no chocolate involved, I’ll admit I had my doubts. But after David & I polished off 8 or 9 cookies in one sitting, it is now one of our favorites.
INGREDIENTS
2 sticks unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 egg white, beaten
1 tsp vanilla extract
2 1/2 cups sifted all-purpose flour
1 tbsp finely chopped fresh rosemary
3/4 tsp course salt
1/2 cup fine sanding sugar
RECIPE
1 Mix butter & granulated sugar on medium speed with paddle attachment until pale and fluffy, 2 minutes.
2 Mix in whole egg & vanilla. Reduce to low speed. Add flour, rosemary & salt, mix until combined.
3 Halve the dough. Shape each half into a log. Place each log on a sheet of parchment paper.
4 Roll in parchment to 1 1/2 inches in diameter. Freeze until firm, about 1 hour.
5 Preheat oven to 375 degrees. Brush each log with egg white, then roll in sanding sugar.
6 Cut into 1/4 inch thick rounds. Space 1 inch apart on baking sheets lined with parchment.
5 Bake until edges are golden, 18-20 minutes.
6 Place baking sheets on a wire rack and allow to cool. Store in airtight containers at room temperature for up to 3 days.
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