Rosemary Butter Cookies

Submitted by tonyp063

"An interesting savory taste. Well worth the time & effort"

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Yields: 5 dozen

ingredients

• 236.59 ml unsalted butter, softened
• 177.44 ml granulated sugar
• 1 large egg
• 4.92 ml pure vanilla extract
• 591.47 ml all-purpose flour, sifted
• 14.79 ml fresh rosemary, chopped (not dried)
• 3.69 ml salt
• 118.29 ml sanding sugar (available in cake- or food specialty stores)

directions

1. In the bowl of an electric mixer, mix butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Mix in egg and vanilla. Add flour, rosemary and salt; mix on low speed until incorporated. Divide dough in half; shape each piece into a log. Place each log on a 12-inch by-16-inch piece of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along the edge of parchment at each turn to narrow log and force out air. Transfer to paper towel tubes. Freeze 1 hour.
2. Preheat oven to 375 degrees.
3. Line a baking sheet with parchment paper. Roll logs in sanding sugar; slice 1/4 inch thick. Arrange 1 inch apart on prepared sheet. Bake until edges are golden, 18 to 20 minutes. Transfer to wire racks and let cool.