Rosemary butter cookies
Welcome to another newsletter!
A few weeks ago I was giving a couple small rosemary plants growing in the garden a mid-summer trim, and I thought it would be a great time to make these rosemary butter cookies, which I have a made before and love!
These cookies are great for tea and honestly any time. They are buttery and sugary but also savory and herby in a really nice way. The rosemary is not overpowering, and you can add more or less depending on your taste.
Maybe you’ve got some rosemary in the garden that’s going to need pruning before the end of the season? If so, try out these cookies! You can also get fresh rosemary at the store. It keeps for a good amount of time in the fridge either way. Also, this recipe—by Martha Stewart—also makes a LARGE batch of cookies - great for sharing!
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Rosemary butter cookies
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs —> 1 egg is for making the dough, 1 egg is for coating the dough with sugar before slicing and baking; original recipe calls for a beaten egg white for the latter, but I didn’t have a use for the yolk so I used a whole egg and it worked!
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, sifted
1 tablespoon fresh rosemary, finely chopped
3/4 teaspoon salt
demerara sugar, for rolling —> original recipe calls for fine sanding sugar for this, anything coarser than granulated sugar should be fine; I used what I had and it worked!
To make the dough:
1. In a large mixing bowl, beat butter and sugar with an electric handheld mixer or a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy (a few minutes).
2. Mix in a whole egg and vanilla. (I cracked an egg with two yolks!)
3. Add sifted flour, chopped rosemary, and salt.
4. Reduce mixer speed to low and mix until combined. Use a rubber spatula to bring the dough together at the end if you need to.
5. Halve the dough. Shape each half into a log about 2 1/2 inches in diameter and place each log onto a 12” x 16” piece of parchment paper. —> I do this by quickly shaping each half roughly into a log with my hands and then putting the log-ish mound onto the middle of the parchment paper; then I fold the parchment paper over and squeeze the dough until it’s more log-shaped and the right diameter.
6. Martha says you should freeze the dough logs inside empty paper towel rolls, but I don’t find that is necessary. I’ve frozen the logs just as is—rolled in parchment paper with the ends tucked in—and it was worked well. This time I secured the rolls with rubber bands, but I don’t think that was even necessary. —> Freeze logs until firm, about 1 hour.
1. Preheat oven to 375F. Line baking sheets with parchment paper. —> You can repurpose parchment paper you used to roll the dough logs as possible.
2. Brush each log with beaten egg and then roll in demerara sugar. —> I used a baking dish to hold the sugar, and sprinkled sugar and used my hands as necessary to make sure the logs were coated fully. (Also, I cracked another egg with two yolks!!)
3. Cut each log into 1/4-inch-thick rounds.
4. Place cookies on prepared trays about 1 inch apart. Bake until the edges of the cookies are golden—about 18 to 20 minutes.
5. Let cookies cool on trays on wire racks. Then, enjoy!
Crispy, sweet, slightly herby, and delicious! These rosemary butter cookies keep in an airtight container for a few days. Let me know if you try these!
My beautiful friend, Marguerite released a single called “No Doubt” recently 💙. She has a new album coming soon! Please enjoy this song, as I do!!
Weather-wise and everything else-wise, hope you are staying safe!
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(Pictured: a new little rosemary plant, different from the plants that provided leaves for this particular batch of cookies!)