I love sweets, but this time of year can be all sweets, all the time. Sometimes you need a break. Don’t worry. I got you. This is where rosemary cookies come in. Not too sweet, not too salty, and a bit herbaceous. (Say that sloooowly in deeep voice.) This cookie is super easy to whip up and will add an unexpected flavor to your holiday cookie array. Also, I ate like three of them while packing them up to give a friend, so there’s that. (PS: file under laid-back dinner party desserts.)
Also, making these got me thinking of the other herb-y concoctions I could make… basil in the summer, lavender in the spring, minty any old time (because it’s taken over a whole corner of my yard). I’m drawing the line at dill… then again you never know.
OK, let’s get down to business– there is only one week ’til Christmas and we have cookies to make!
- 2 cups all-purpose flour
- 1 tablespoon chopped rosemary leaves
- ½ teaspoon fine salt
- 2 sticks softened unsalted butter (8 oz.)
- ½ cup granulated sugar
- 2 large eggs
- Pre-heat oven to 350.
- In a medium bowl combine flour, rosemary, and salt
- In a large bowl cream butter and sugar. Add eggs and whisk until combined.
- Add dry ingredients to wet ingredients and stir until combined.
- Line cookie sheet with parchment paper.
- Using a tablespoon, drop cookie dough onto sheet. Leave about 2 inches between cookies. (They'll expand a bit while baking.)
- Bake for about 12 - 15 min, or until edges start to brown and look crispy.