A pinch of... rosemary

Never thought I’d like to have herbs in my baking. One day, my co-worker offered us – Rosemary cookies. I gave her a disgust face expression. After trying, I actually like the buttery taste with rosemary fragrant.

Rosemary is a popular herb that can be found in many culinary as seasoning or ornament.

Here, my very first dessert with herbs – Rosemary Butter Cookies. Again, this is another simple recipe to try.

Enjoy Baking!

Rosemary Butter Cookies

adapted from Martha Steward

You'll need:

1 C unsalted butter, softened

3/4 C granulated sugar

1 large egg

1 tsp pure vanilla extract

2&1/2 C sifted all-purpose flour

1 tbsp finely chopped fresh rosemary

3/4 tsp coarse salt

Steps:

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

      

Halve dough,  shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.

Preheat oven to 375.

Cut into 1/4-inch-thick  and space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store.

Note: Whenever possible, choose fresh rosemary over the dried form of the herb since it is far superior in flavour.