R: Rosemary Cookies
Rosemary is a perennial favorite of most herb gardeners. It usually grows well, even tolerating a little neglect. If your rosemary is thriving, you can’t snip enough of it to keep up. If you have an excess of rosemary clippings, it’s a nice additional to potpourris and sachets too. In the kitchen, if you’re tired of the usual roasted chickens, sauces, and typical dishes that use rosemary, here’s a surprising cookie recipe that’s tasty.
As much as I enjoy the flavor and aroma of rosemary, these cookies didn’t sound appealing to me at first. But they seemed unusual, so I gave them a try to serve at our first Christmas Open House in 1999. They were delicious and were made countless times since for different occasions.
1 cup butter
1 cup sugar
1 tsp baking soda
4 cups flour
2 TB fresh rosemary, or 2 tsp dried
1 cup oil
1 cup powdered sugar
1 tsp vanilla
1 tsp cream of tartar
Combine all ingredients, except rosemary, in a mixing bowl. Mix thoroughly. If dough appears sticky, add a little more flour – one tablespoon at a time.
Add rosemary and gently mix into the batter.
Form into small balls and place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar.
Bake at 375°. Check after 6 minutes. Turn pan and bake another 2-4 minutes, until cookies are pale golden brown and firm to the touch. (Baking time depends on how large you form the cookies)
Makes 6-8 dozen cookies.