A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.
Ingredients
- ½ cups unsalted butter: 1 piece
- white sugar: 0.66667 cup
- fresh rosemary: 2 Tbsp (chopped)
- ¾ cups all-purpose flour: 2 piece
- salt: 0.25 tsp
- white sugar for decoration: 2 tsp
Metric Conversion
Stages of cooking
-
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
-
Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
-
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
-
Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
