Rosemary Butter Cookies are a delicious, lightly sweetened crisp butter cookie with a hint of rosemary.
Spring is here, and it has been beautiful out. The fresh herbs have made their back way into my kitchen once again. The garden is bursting with herbs and you can bet that I am making just about every dish I can think of with them. Herbs are so beautiful in not just their taste but their smell too. Passing them in the garden with their fragrant scent is a sweet experience. For me there is nothing like cutting fresh herbs and bringing them inside to be enjoyed. I do enjoy also cutting them and just keeping them in a mason jar with fresh water on the counter as sort of a make shift farmhouse herb bouquet. They are lovely and the recipes for using them are endless. From savory to sweet, they provide a freshness aspect that is hard to beat.
Now I didn’t always feel this way about herbs. In fact, there was a time when the thought of using them seemed pointless. It could have been the fact that I had no idea about flavor pairing or what went with anything as an amateur cook. Those little scented green stems were intimidating and expensive for what it seemed I was getting.
But then I began to garden. Having an abundance of herbs is such a blessing. And having them in constant supply you tend to find recipes to make along with creating new variations of things simply to use them. At the end of the season I do like to preserve them by making a Homemade Herb Salt from my herb harvest. Which makes delightful cooking salt that goes in just about anything.
Todays post rather, is that of a sweet blend of rosemary and butter that is transformed into a delicious tea cookie. It is a crisp, buttery cookie and has just a hint of earthy rosemary flavor without it being overpowering. When I first realized you can use rosemary in sweet baked goods, I was a little hesitant to try as it was something I had never heard of doing before. It has taken me a quite a few tries to find something that worked well enough to make me want to keep the recipe for. They are my Rosemary Butter Cookies and they are a sweet special treat. One that I hope you love and feel it is worth keeping as well.
Why I Love Rosemary Butter Cookies
As you already know, I love to use herbs in my kitchen. But I also love to have afternoon tea in our home and setting a plate of these Rosemary Butter Cookies on the table is such a lovely unexpected addition to the table. Not many people have become familiar with baking with rosemary so it is a fun one to share with others. I also happen to think that making them is a pretty simple way to whip up some homemade cookies. The dough also freezes very well and this recipe makes enough for 3 batches. See baking tips below for freezing them with ease.
What You Will Need To Make Rosemary Butter Cookies
2 and 3/4 cups all purpose flour
2/3 cup white sugar
1/4 tsp salt
1 and 1/2 cups of unsalted cold butter
2 tbsp rosemary finely chopped
Begin by combining the flour, salt, cold butter, sugar and chopped rosemary into a food processor making sure to cube the cold butter before adding it. Close the lid and pulse until you get the consistency of fine bread crumbs.
Transfer to a mixer bowl and add the crumbly mixture with the two eggs. With a paddle attachment mix on low until combined. The result should be a thick cookie dough consistency.
* If you don’t have a food processor or mixer, see note under baking tips below
Place the dough onto a piece of parchment paper and wrap into a log (just like a cookie dough from the store) twisting or folding over the ends to secure .
Allow the the dough to chill for one hour in the fridge or more before baking.
Cut into small circles 1/4 inch thick about 1 1/2 in diameter (shown) and bake at 375℉ for 12-15 minutes until golden around the edges.
Baking Tips For Rosemary Butter Cookies
- If you don’t have a food processor, you can add all but the eggs into a bowl and use your hands to mix in the cold cubed butter until it is like the fine bread crumbs. Then mix in the two eggs until you get the consistency of cookie dough. Chill in the fridge for at least one hour prior to baking. Continue to bake as instructed.
- Be sure to use cold butter to get the bread crumb like consistency.
- Chop the rosemary very finely and save a sprig for a fun garnish on the cookie plate.
- Parchment paper works best for rolling the cookie dough and also works wonderfully on the baking sheet when baking for easy clean up.
- To store dough, wrap the cookie dough in the parchment paper and place into a freezer bag.
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- 2 and 3/4 cups of all purpose flour
- 2 tbsp rosemary finely chopped
- 2/3 cup of white sugar
- 2 eggs
- 1/4 tsp salt
- 1 and 1/2 cup unsalted cold butter
- Combine all but the eggs into a food processor making sure to cube the cold butter before adding it.
- Close the lid and pulse until you get the consistency of fine bread crumbs.
- Pour the mixture into a mixer bowl and add the two eggs.
- On low, combine until the dough is thick and cookie dough consistency.
- When the dough is ready, place the dough on a large piece of parchment paper.
- Then roll into a log, (like a cookie dough from the store) and place in the fridge for at least 1 hour before baking.
- Cut into small circles 1/4 inch thick about 1 1/2 in diameter (shown)
- Bake at 375℉ for 12-15 minutes until golden around the edges.
**If you don't have a food processor, you can add all but the eggs in to a bowl and use your hands to mix in the cold cubed butter until it is like the fine bread crumbs. Then mix in the two eggs until the dough is a cookie dough consistency. Continue with steps above.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 61Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 41mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 1g
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