cooking for your boyfriend

Thursday, January 27, 2011

Rosemary Cookies

Makes 2 dozen
Ingredients

  • 1 cup (2 sticks) unsalted butter, softened (it's very important the butter is soft)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 whole egg
  • 1 egg white, beaten with 1 tablespoon of water (egg wash)
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sifted all purpose flour, plus more for flouring the board
  • 1 tablespoon finely chopped rosemary
  • 3/4 teaspoon salt
  • 1/2 cup sanding sugar (you can usually find this in baking supply stores)
Directions

1.  In a bowl of an electric mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar on medium speed for about 3 minutes.  Mix in whole egg and vanilla.  Reduce speed to low and slowly add flour, rosemary, and salt until combined.  
Creamed butter and sugar.  It should look light and fluffy.


2.  Dump out dough on a board and form into a disk (dough is very sticky).  Wrap in plastic wrap and refrigerate for 1 hour.  

3.  Divide dough in half.  Lightly flour a board (this will help you move the dough around).  Roll each dough into a 9 inch long log.  Wrap logs in plastic wrap and freeze for 30 minutes.

4.  Preheat oven to 350 degrees F.  Line 2 cookies sheets with parchment paper.  Pour sanding sugar over half your board.  Lightly brush logs with egg wash.  Roll logs over sanding sugar creating a sugar crust.  Cut into 1/4 in circles.   Space 1 inch apart on baking sheets.  Bake for 15 minutes, until edges are golden brown.  Check on your cookies after 10 minutes just to make sure they don't over bake. 

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