If 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!
Recipe
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.
A little crunchy on the outside and ooey gooey on the inside! These are the best!