Rosemary Butter Cookies

Submitted by SilverOpera

"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!"

 

• Ready In: 4hrs 10mins
• Ingredients: 7
• Yields: 36 cookies
• Serves: 36

ingredients

• 2 cups flour
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1 tablespoon fresh rosemary, chopped

directions

1. Mix together flour, salt, and baking powder.
2. In another bowl, cream butter and sugar with a hand mixer.
3. Add in egg, and beat until well combined.
4. Slowly add the dry ingredients, beating until just combined into a dough (do not overmix).
5. Add chopped rosemary and beat for 20 seconds, until mixed inches
6. 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.
7. Preheat the oven to 400.
8. Slice dough into rounds 1/4 inch thick.
9. Lightly grease a baking sheet and place cookies 1 inch apart.
10. Bake for 8 to 10 minutes, until the cookies are very lightly browned.
11. Cool cookies on a cookie rack. They taste best when cooled completely.