Friday, November 16, 2012

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.

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