This is the time for cookies. Everybody makes cookies at Christmas. I decided to make these just because they were different. Putting Rosemary and other types of spices into cookies is very Victorian. The taste gets mellower. These are very aromatic cookies. If you don't like really sweet cookies, use cornmeal instead of sugar to coat the cookies. You'll get the same "crunch."
Rosemary Butter Cookies
Makes 5 dozen cookies (60 cookies)
1 cup unsalted butter, softened
3/4 cup sugar
1 egg plus 1 egg white
1 teaspoon vanilla
2 1/2 cups sifted flour
1 tablespoon finely chopped fresh rosemary
3/4 tsp coarse salt
1/2 cup fine sanding sugar
Cream butter and sugar and add whole egg and vanilla. Add flour, rosemary, and salt. Mix until combined. Shape dough into 2 logs about 1 1/2 inches wide. Roll in parchment paper. Freeze until firm, about an hour. Brush each log with egg white and roll in sanding sugar. Cut into 1/4 inch rounds. Space 1 inch apart on baking sheets lined with parchment paper in a 350 oven for about 15 to 18 minutes until edges are barely brown. Cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.
The Creative Cook