Earlier this summer I saw that our local coffee shop was selling Rosemary Butter Cookies, which looked absolutely tasty (and they were… but $3 for 5 cookies??!?). After poking the internet for a bit, I unearthed a recipe from Martha Stewart and tweaked it a bit. Her recipe yielded 60, mine somehow yielded 80, but I think that’s because I rolled the dough logs a bit too small in diameter.
If you don’t have somewhere flat in your freezer to place two logs you’ll need two paper towel tubes, so it may require a bit of pre-planning the first time you’re making it.
- 2 sticks (1 cup) unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 3/4 tsp kosher salt
- 1 1/2 – 2 tbsp dried rosemary*
- 1 egg white
- sugar for coating (granulated, sanding, or cane sugar such as Sugar in the Raw)
*Rosemary Note: The original recipe called for 1 tbsp of rosemary, but I used 1 1/2 tbsp (raw) and it was still pretty light on flavor. If you want a stronger rosemary kick I’d recommend 2 tbsp (raw). I used a mortar & pestle to ground the rosemary after measuring.
- 2 paper towel tubes
- parchment paper
- pastry brush
- pastry knife (optional, but useful if it has a ruler on it)
- Add unsalted butter and granulated sugar to bowl, use electric mixer on medium speed until fluffy. Use the paddle attachment if you have one.
- Reduce speed to low and add the large egg and vanilla extract; mix until blended.
- Add flour, rosemary, and salt and continue to mix on medium-low until well blended.
- Remove dough from bowl and split it in half. Shape each half into a log, about 1 1/2″ in diameter.
- Roll each log into parchment paper.
- Slide the logs into the paper towel tubes.
- Freeze the logs for one hour.
- Preheat oven to 375°F. Cover two baking sheets with parchment paper. Get the egg white and coating sugar ready.
- Brush one log with egg white and roll in the coating sugar.
- Slice the log into 1/4″ inch pieces. Place on the baking sheets about 1/2″ apart.
- Bake 20 minutes or until edges are golden. Move to cooling racks. Repeat with second log.
- Store at room temperature up to three days in airtight containers.
Adapted from MarthaStewart.com
The final result is a fantastic blend of savory and sweet. It’s been a hit with both kids and adults.