Saturday, January 14, 2012

Rosemary Butter Cookie Recipe

What makes the perfect tea cookie? If you ask me, the perfect tea cookie has a light flavor, a little crispness, and you can make them in big batches. A recipe that my mother and I found in an old family recipe book for Rosemary Butter Cookies does just the trick, and I thought I'd share the recipe with you all.

You will need:

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 1/2 cups sifted all purpose flower

1 tblsp chopped fresh rosemary (not dried!)

3/4 tsp salt

1/2 cup coarse or sanding sugar (large granules)

1 champagne class (with rim about 2 inches wide) or something of comparable size


1. Using electric mixer, mix butter and granulated sugar on medium until light and fluffy; about two minutes.
2. Mix in egg and vanilla, then add flour, rosemary and salt; mix on low speed. Your dough might be dry at this point and refuse to stick together, so feel free to sprinkle water on it little by little until it sticks better. Refrigerate one hour.
3. Take out a quarter of your dough, keeping the rest refrigerated, and roll out until it is about 1/8th inch thick.
4. Cut dough into circles with a small champagne class.
5. Sprinkle with coarse sugar and then bake for 6-8 minutes at 375F. When you pull them out they should be a little brown on the bottom (see my picture) but cream colored on top.

This recipe makes a lot of cookies so you can have them with your tea for a while. Enjoy!

Also, look forward to my review of Wackybuttons. They're for a cool project I'm working on!


  1. Those sound good, I shall have to try this :) Thanks


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