Recipe from:
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Ingredients:
3/4 lb (3 sticks)salted room temperature butter3/4 cup sugar,
1 tsp vanilla extract
3 1/2 cups flour
3 T minced fresh rosemary
finely ground pink Himalayan salt
Makes 2 dozen. Preheat the oven to 350. With an electric mixer, combine the butter, sugar and vanilla. In a separate bowl, mix the flour and rosemary together, then add into to the mixture on low speed, just until the dough starts to come together. Place 1/2 of the dough on a large piece of plastic wrap and shape into a flat disk. If the dough is still a little crumbly, you can press it into submission using the plastic wrap as you form your disk. Wrap in the plastic and chill (do the same with the second half of dough) for 30 minutes to firm up just a little. Roll the dough on a lightly floured surface (or between 2 pieces of plastic wrap) to a nice chunky 1/2 inch thick, and cut into the shape of your choosing using a metal cookie cutter. Place the cookies on a baking sheet lined with parchment, allowing 1 inch between each cookie. Sprinkle generously with artisan salt (table salt is much too salty) and bake for 20-22 minutes, or until the edges are golden. Cool to room temperature and store in airtight container.
I used my wooden mooncake molds to make some cat cookies :)
These cookies are the best I have made in a long time!
The rosemary flavor is subtle, but amazing!
These are so good I would definitely make them again, or make them for gifts.
I also love the simplicity of this recipe. Basic ingredients combined to make something delicious. Definitely rosemary is the highlight. A little sinful considering that these have 3 sticks of butter, but I made them small, so don't feel too guilty.
I went out of my way to get the Pink Himalayan Salt from Trader Joe's that was mentioned in the blog that I snagged this recipe from. Totally worth it-the salt was approximately $1.99.
Anyways, yes a very classy recipe. YUM!
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