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rosemary butter cookies

(1 RATING)
22 Pinches 3 Photos
akflurry avatar
Piney Flats, TN
Updated on Dec 16, 2020

Rosemary and lemon is like a marriage made in Heaven. I love butter cookies at Christmas, but wanted something both sweet and savory. Why not include rosemary? I had two sprigs just hanging out in the crisper that were begging to be used. You can't believe the aroma that fills the house while these are baking. They are a perfect accompiant to go with my Greenfield Spring Melody Tea (had to put a plug in for one of my favorite teas----it has a secret ingredient "thyme")

prep time 3 Hr 25 Min
cook time 15 Min
method Bake
yield 3 1/2 dozen cookies

Ingredients

  • 1 cup butter (softened)
  • 3/4 cup sugar (plus more to roll the cookie log)
  • 1 egg
  • 1 teaspoon vanilla extract (pure)
  • 2 1/2 cups flour (can use almond flour)
  • 1 tablespoon fresh rosemary, chopped really fine
  • 1 tablespoon lemon zest (fresh or jarred)
  • 3/4 teaspoon course salt (kosher)

How To Make rosemary butter cookies

  • Step 1
    Use a mixer to cream butter and sugar. Mix in extract and egg combine well.
  • Step 2
    Add in the flour, rosemary, lemon and salt. The mixture will be very dense.
  • Just look at those pretty little flecks of green and yellow!
    Step 3
    Divide dough into two balls and roll into logs. Wrap with plastic wrap and freeze. Preheat the oven to 375F. Roll the logs in sugar, cut into 1/4" slices. Place on a silpat mat or parchment paper.
  • Step 4
    Bake 15 minutes or until edges are just lightly gold. They will continue to firm up after you remove them from the oven.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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