Rosemary Butter Cookies

42
Servings
25m
Prep Time
15-18m
Cook Time
40m
Ready In


"This is out of the December 2019 Costco magazine...by chef Jerry James Stone...tips for the perfect cookies: All ingredients should be at room temperature. Butter should be soft but cool to the touch. Fluff flour with a fork and then spoon it into a dry measuring cup that you level off with a knife. Never dip! The recipe was created using a stand mixer with the paddle attachment, but it's not required...a hand mixer will also work..."

Original recipe yields 42 servings
OK

Nutritional

  • Serving Size: 1 (20.3 g)
  • Calories 88.3
  • Total Fat - 4.7 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 16.6 mg
  • Sodium - 44.9 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 0.8 g
  • Sugars - 6 g
  • Protein - 1.2 g
  • Calcium - 4.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Mix together butter and sugar on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low and mix in flour, rosemary and salt.

Step 2

Place the dough on 2 sheets of parchment paper and shape the dough into two 6-inch logs. Twist or fold over the ends of the paper and insert the logs into a used paper towel tube to hold the shape. Place the tube in the freezer. The dough will keep for about a month.

Step 3

Baking the cookies; Preheat oven to 375°F.

Step 4

Unwrap the dough, roll it in sanding sugar and cut it into 1/4-inch rounds. Place parchment paper on your baking sheet and place the dough 2 inches apart. Bake for 15 to 18 minutes, until edges are golden. Makes about 3 1/2 dozen cookies.

Step 5

NOTES: You can bake as many cookies you need and return the dough (without sanding sugar) back into the tube to continue freezing. When the cookies are done baking, do not touch them. Remove them from the oven and let them sit for about 3 minutes. Use a spatula to transfer them to a cooling rack, which helps them keep their shape.

Tips & Variations


  • Parchment paper
  • Stand mixer or hand mixer

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