I love the flavor of rosemary and in a sweet “cookie” it is so unexpected and delicious. Dried Rosemary is not an option; use only fresh readily available in the markets. This recipe produces a flat crisp cookie that is wonderful. As with most baked goods, these cookies freeze beautifully.
Rosemary Cookies
1/2-cup shortening, room temperature
1/2-cup butter, room temperature
1 and 1/2-cups sugar
2-eggs
2-teaspoons “fresh” minced
Rosemary
2 and 3/4-cups flour
1/4-teaspoon salt
2-teaspoons cream of tartar
1-teaspoon baking soda
Preheat oven to 400 degrees.
Beat sugar, butter, shortening and eggs together until well blended and smooth. Mix in rosemary and dry ingredients, blend well. Take tablespoons of the dough and roll into a ball and place on an ungreased cookie sheet. I use parchment paper or a Silpat for all my cookies. Take a flat-bottomed glass, dip in sugar and flatten the ball of dough slightly. Cookies do not spread but should be placed an inch apart. If you find the dough too sticky, simply refrigerator until the dough is stiff enough to handle. Bake approximately 8 minutes, and then cool on wire rack.
Makes approximately 60, two-and-a-half-inch cookies.
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