Rosemary Cookies

Ingredients

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 3/4 cup flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 scant tsp. chopped fresh rosemary

Instructions

Preheat oven to 400˚F. Blend together the butter, shortening, sugar and eggs until creamy. Sift flour into the mixture then add the other dry ingredients and blend together. Next add the fresh chopped rosemary. Form the dough into small balls and place them on an ungreased baking sheet. Press the balls flat with the bottom of a drinking glass that has been dipped in sugar. This gives them a nice crunchy glaze. Bake for only about 8 minutes. It’s a good idea to loosen the cookies as soon as you take them from the oven. This is a great way to enjoy both the flavor and aroma of rosemary.


Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.

Posted in: Recipes