Rosemary Butter Cookies

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.