Name: Rosemary Butter Cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ¾ cup granulated sugar; 1 large egg; 1 egg white, beaten; 1 tsp pure vanilla extract; 2 ½ cups sifted all-purpose flour; 1 tbsp finely chopped fresh rosemary; ¾ tsp salt; ½ cup fine sanding sugar

Description

You won’t be able to get enough of the buttery, savory crunch of these cookies.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 egg white, beaten
1 tsp pure vanilla extract
2 ½ cups sifted all-purpose flour
1 tbsp finely chopped fresh rosemary
¾ tsp salt
½ cup fine sanding sugar

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Instructions

In a stand mixer, use paddle attachment to cream butter and granulated sugar until fluffy.
Add whole egg and vanilla and beat.
Add flour, rosemary, and salt, and beat just until combined.
Cut the dough into two equal portions. Shape each into a log.
Place each log on a 12-by-16-inch sheet of parchment.
Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log.
Place on greased trays and freeze until firm.
Preheat oven to 375 degrees.
Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds.
Space slices 1 inch apart on baking sheets lined with parchment or Silpat.
Bake approximately 20 minutes or until edges are golden.
Let cool on sheets on wire racks.
Store in airtight containers.