Rosemary Honey Cookies

Recipe by cookiedog
READY IN: 40mins




  • note:If using dried rosemary, measure it into a small self-sealing plastic bag or mortar and pestle and crush the leaves very finely before adding them to the batter.
  • Position the racks to divide the oven into thirds and preheat it to 325 degrees F.
  • Coat the cookie sheets with solid shortening and set them aside.
  • In a large mixing bowl with a sturdy spoon or an electric mixer, beat together the shortening, butter, and sugar until smooth and well blended.
  • Beat in the egg, honey, juice, and grated zest.
  • On top of this mixture, add all the dry ingredients and the rosemary, then slowly stir or beat everything together until just incorporated.
  • Drop heaping teaspoons of batter on the cookie sheet, placing them 2 inches apart so the cookies can spread.
  • Bake 12 to 14 minutes, or until golden brown with a slightly darker edge. Allow the cookies to cool on the baking sheet about 5 minutes, then use a spatula to transfer them to a wire rack. The cookies get crisper as they cool. Store in an airtight container.