Peanut butter cookies are tasty, gingerbread is cute. But why not add a little sophistication to your holiday cookie plate? They may be cookies, and they may be dusted in sugar, but Martha Stewart’s rosemary butter cookies are actually very light and delicate.
- 1 Cup unsalted butter, softened
- 3/4 Cup sugar
- 1 Large egg
- 1 Teaspoon pure vanilla extract
- 2 1/2 Cups sifted all-purpose flour
- 1 Tablespoon finely chopped fresh rosemary
- 3/4 Teaspoon kosher salt
- 1 Egg white, beaten
- 1/2 Cup fine sanding sugar
- Stand mixer
- 112×16-inch sheet Parchment paper, plus more for lining baking sheet.
- 2 Paper towel tubes.
1. Place paddle attachment on stand mixer. Mix butter and sugar on medium speed for about 2 minutes, or until the mixture is fluffy and pale. Continue mixing with whole egg and vanilla. When incorporated, turn the speed down to low, and add flour, rosemary and salt. Continue mixing until combined.
2. Cut the dough in half, and then shape both pieces into a log. Place the logs on parchment, and roll until they measure 1 1/2 inches in diameter. Press a ruler on the edge of the parchment every time you turn it so the log gets narrower. Freeze the dough in the paper towel tubes for about 1 hour, until firm.
3. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment. Using a pastry brush, lightly coat both logs with beaten egg whites. Roll in sanding sugar. Slice the dough into 1/4″ inch rounds. Place rounds on baking sheet spaced about 1 inch apart. Bake for 18-20 minutes, or until the edges of the cookies are golden. Transfer to wire racks to cool.
Recipe Credit: Martha Stewart.