Organic Emily

Rosemary Butter Cookies

rosemary butter cookiesIf you’ve never put rosemary into cookies you are in for a real treat!  My family and I always serve these at weddings when asked!


1 cup butter, softened at room temperature
¾ cup granulated sugar
1 large egg plus 1 egg white, beaten
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 tablespoon fresh rosemary, finely chopped
1 teaspoon coarse salt
½ cup fine sanding sugar or sugar in the raw
In a large electric bowl fitted with a paddle attachment cream together the butter and sugar until fluffy, about 2 minutes.  Mix in whole egg and vanilla.  Reduce speed to low and mix in flour rosemary and salt until combined.
Halve the dough; shape each half into a log.  Place each log on a 12 by 16-inch sheet of parchment paper.  Roll in parchment to 1 ½ inches in diameter, pressing a ruler along the edge of parchment at each turn to narrow log.  Transfer to empty paper towel tubes to hold shape, and freeze until firm, about 1 hour.
Preheat oven to 375`F. Brush each log with beaten egg white; roll in sanding sugar.  Cut into 1/4–inch-thick rounds.  Space 1 inch apart on baking sheets lined with parchment.  Bake until edges are golden, 18-20 minutes.  Let cool on sheets on wire racks.  Cookies can be stored in airtight containers at room temperature up to 3 days.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 cute kids, yoga/pilates instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care products and her escapades as the keeper of both backyard chickens and honeybees!

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