Description
A very Victorian recipe! Some people are put off by the notion of herb cookies, but you’ll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.
Ingredients
- 1 ½ cups unsalted butter
- ⅔ cup white sugar
- 2 tablespoons chopped fresh rosemary
- 2 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons white sugar for decoration
Instructions
- In a medium bowl
- cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
- On a lightly floured surface
- roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2×2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
- Bake for 8 minutes in the preheated oven
- or until golden at the edges. Cool on wire racks
- and store in an airtight container at room temperature.
Prep Time: 1 hr 20 mins
Cook Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 36