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Rosemary Butter Cookies

These Rosemary Butter Cookies are a hit anytime of year. They're lightly sweet with a savory, herb punch. An easy recipe that will always impress. We gave them away as our wedding favours, folks still ask about these, I think it's safe to say, they're unforgettable.

Course Dessert
Cuisine American
Keyword butter, cookie, icebox, rosemary, savoury, sweet
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 Dozen

INGREDIENTS

  • 1 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tbsp fresh rosemary, chopped fine
  • 3 tsp coarse sea salt, divided
  • 1 egg white, beaten

INSTRUCTIONS

  1. Using a hand mixer cream together the butter and sugar. Add in egg and vanilla and beat well. Sift flour into wet mixture, add one teaspoon sea salt and rosemary and mix on low until dough comes together.

  2. Press dough into a skinny bread pan lined with parchment. You can also split the dough and roll each into a log shape. 

  3. Freeze until firm.

  4. Preheat oven to 375 degrees F.

  5. Brush all sides of the dough with beaten egg white. Roll or sprinkle each side with the remaining sea salt. 

  6. Slice dough into 1/4 inch thick slices and place on cookie sheets lined with parchment and bake for 20-22 minutes.

RECIPE NOTES

Recipe adapted from MarthaStewart.com