- 2 stick(s) butter
- 1/2 cup(s) powdered sugar
- 1 tsp(s) vanilla
- 3 sprigs fresh rosemary, finely-chopped
- 2 cup(s) flour
- 1/2 tsp(s) salt
Tips and Suggestions
Lavender and other herbs may be substituted for rosemary.
In a mixer, cream butter for 5 minutes or until it turns white. Add the sugar and vanilla to the butter mixture. Blend in rosemary. In a separate bowl, combine the flour and salt. Slowly add to the butter mixture. Chill for 30 minutes; any longer will produce dough that is difficult to roll, and the cookies will crumble after baking. Roll the dough to desired thickness; ¼ “ or ½” is recommended. Cut them with a cookie cutter and place on an ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. The bottoms will be golden, but the cookie will still be white. These are best served with a glass of red wine.