Savory Rosemary Butter Cookies

Martha Stewart made these first.

I'm not sure she made them better.

Not a sweet cookie but savory.

Perfect for New Year's Eve.

Rosemary for remembrance. 

1 cup unsalted butter, softened

¾ cup sugar

1 large egg

1 teaspoon pure vanilla extract

2 ½ cups sifted flour

1 Tablespoon finely chopped fresh rosemary

¾ teaspoon salt

1 egg white, beaten

½ cup fine sanding sugar

1. Cream together butter and sugar
2. Mix in egg and vanilla.
3. Mix in flour, rosemary, and salt.
4. Halve dough and shape each into a log.  Wrap with plastic and slip inside paper towel tubes to hold shape.  Freeze until firm, about 1 hour.
5. Preheat oven to 350°.
6. Brush each log with egg white.  Roll in sanding sugar.
7. Cut into ¼ -inch-thick rounds.  Space 1 inch apart on baking sheets lined with parchment.
8. Bake until edges are golden, 15-18 minutes.
9. Let cool on wire rack.
10. Store in airtight container at room temperature up to 3 days.  Can be frozen.