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    Rosemary Butter Cookies

    Uploaded by

    leoleole
    These rosemary butter cookies are easy to make ahead of time since the dough can be refrigerated or frozen before baking. The cookies only require a few ingredients - butter, sugar, flour, egg, rosemary - which are simply mixed together and shaped into logs to refrigerate before slicing and baking. Baking the cookies takes only 9-10 minutes, producing bite-sized cookies with clean flavours of butter and fresh rosemary that are perfect for holiday entertaining.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Rosemary Butter Cookies

    Uploaded by

    leoleole
    17 views1 page
    These rosemary butter cookies are easy to make ahead of time since the dough can be refrigerated or frozen before baking. The cookies only require a few ingredients - butter, sugar, flour, egg, rosemary - which are simply mixed together and shaped into logs to refrigerate before slicing and baking. Baking the cookies takes only 9-10 minutes, producing bite-sized cookies with clean flavours of butter and fresh rosemary that are perfect for holiday entertaining.

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    These rosemary butter cookies are easy to make ahead of time since the dough can be refrigerated or frozen before baking. The cookies only require a few ingredients - butter, sugar, flour, egg, rosemary - which are simply mixed together and shaped into logs to refrigerate before slicing and baking. Baking the cookies takes only 9-10 minutes, producing bite-sized cookies with clean flavours of butter and fresh rosemary that are perfect for holiday entertaining.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    17 views1 page

    Rosemary Butter Cookies

    Uploaded by

    leoleole
    These rosemary butter cookies are easy to make ahead of time since the dough can be refrigerated or frozen before baking. The cookies only require a few ingredients - butter, sugar, flour, egg, rosemary - which are simply mixed together and shaped into logs to refrigerate before slicing and baking. Baking the cookies takes only 9-10 minutes, producing bite-sized cookies with clean flavours of butter and fresh rosemary that are perfect for holiday entertaining.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    ROSEMARY BUTTER COOKIES


    HOLIDAY 2015
    BY MONDA ROSENBERG
    Clean flavours of butter and fresh rosemary are a winning combo in these
    bite-size cookies. Since theyre fast-to-stir-together icebox cookies, its easy
    to make them ahead and refrigerate until cocktail hour is nigh. Then its a
    simple slice-and-bake processa true godsend during hectic holiday times.

    2 cups (500 mL) all-purpose flour


    ! tsp (2 mL) baking powder
    ! tsp (2 mL) salt
    ! tsp (2 mL) ground white pepper (optional)
    2 tbsp (30 mL) very finely chopped fresh rosemary
    1 egg
    1 cup (250 mL) unsalted butter, at room temperature
    ! cup (125 mL) granulated sugar
    1 tsp (5 mL) pure vanilla extract
    Fresh rosemary for garnish
    1 In a bowl, blend flour with baking powder, salt, white pepper (if using) and
    rosemary. In a larger bowl, using an electric mixer on medium, beat egg with
    butter, sugar and vanilla for about 2 minutes. Using low speed, gradually beat
    in about half the flour mixture. Then stir in remaining mixture using a spatula
    or spoon.
    2 Using floured hands, gather dough into a ball. Divide into 4 portions. On a
    lightly floured surface, shape each into a log about 1" inches (3 cm) wide and
    8 inches (20 cm) long. Wrap in clear wrap or waxed paper. Refrigerate until
    firm, at least 1 hour or up to 1 week. Alternatively, seal in a plastic bag and
    freeze up to 6 months, but move to the refrigerator for a day before slicing.
    3 To bake, preheat oven to 325F (160C).
    4 Remove a log from the refrigerator; let stand at room temperature about 10
    minutes to make it easier to slice. Then slice in "-inch-thick (5mm) rounds.
    Place on a large parchment lined baking sheet, dipping cookie tops into finely
    chopped rosemary or gently pressing a tiny sprig on each if you wish.
    5 Bake in centre of preheated oven until cookie bottoms are pale golden, 9 to
    10 minutes. Remove right away to a rack to cool completely. Repeat with
    remaining dough. Cookies will keep well stored in an airtight container in a
    cool place up to 1 week.

    Makes 120 small cookies

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