• 3servings
  • 15minutes
  • 118calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups unsalted butter

  2. 2/3 cup white sugar

  3. 2 tablespoons chopped fresh rosemary

  4. 2 3/4 cups all-purpose flour

  5. 1/4 teaspoon salt

  6. 2 teaspoons white sugar for decoration

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.

  3. 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.

  4. 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.


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