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Recipe Detail Page
Rosemary Butter Cookies
Holiday 2015
Clean flavours of butter and fresh rosemary are a winning combo in these bite-size cookies. Since they’re fast-to-stir-together “icebox” cookies, it’s easy to make them ahead and refrigerate until cocktail hour is nigh. Then it’s a simple slice-and-bake process—a true godsend during hectic holiday times.
Makes 120 small cookies
2 cups (500 mL) all-purpose flour
½ tsp (2 mL) baking powder
½ tsp (2 mL) salt
½ tsp (2 mL) ground white pepper (optional)
2 tbsp (30 mL) very finely chopped fresh rosemary
1 egg
1 cup (250 mL) unsalted butter, at room temperature
½ cup (125 mL) granulated sugar
1 tsp (5 mL) pure vanilla extract
Fresh rosemary for garnish
1 In a bowl, blend flour with baking powder, salt, white pepper (if using) and rosemary. In a larger bowl, using an electric mixer on medium, beat egg with butter, sugar and vanilla for about 2 minutes. Using low speed, gradually beat in about half the flour mixture. Then stir in remaining mixture using a spatula or spoon.
2 Using floured hands, gather dough into a ball. Divide into 4 portions. On a lightly floured surface, shape each into a log about 1¼ inches (3 cm) wide and 8 inches (20 cm) long. Wrap in clear wrap or waxed paper. Refrigerate until firm, at least 1 hour or up to 1 week. Alternatively, seal in a plastic bag and freeze up to 6 months, but move to the refrigerator for a day before slicing.
3 To bake, preheat oven to 325°F (160°C).
4 Remove a log from the refrigerator; let stand at room temperature about 10 minutes to make it easier to slice. Then slice in ¼-inch-thick (5‑mm) rounds. Place on a large parchment lined baking sheet, dipping cookie tops into finely chopped rosemary or gently pressing a tiny sprig on each if you wish.
5 Bake in centre of preheated oven until cookie bottoms are pale golden, 9 to 10 minutes. Remove right away to a rack to cool completely. Repeat with remaining dough. Cookies will keep well stored in an airtight container in a cool place up to 1 week.
Makes 120 small cookies
