Rosemary Slices

16 Reviews

Prep: 25 min
Cook: 10 min
Ready In: 2 hr 50 min

“Refrigerator cookies with my favorite herb, rosemary! I developed the recipe for Christmas baking, but it would be wonderful any time of year!” - by sueb

Ingredients

1/2 cup butter, softened
3/4 cup white sugar
1 medium egg
1 cup whole wheat flour
3/4 cup all-purpose flour
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon baking powder

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Metric US

Original recipe yields 5 dozen cookies

Directions

Beat the butter and sugar together in a bowl until creamy and smooth, and stir in the egg until well incorporated. Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended. Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4-inch in diameter. Wrap the logs in plastic wrap, and refrigerate at least 2 hours, or place in freezer for about 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Cut the logs of dough into thin slices, 1/8 to 1/4-inch thick. Place the slices on the prepared baking sheets, and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.

Nutrition

Amount Per Serving (60 total)

Calories
37 cal
2%

Fat
1.7 g
3%

Carbs
5.2 g
2%

Based on a 2,000 calorie diet

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Reviews (16)

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TTV78

Dec. 22, 2010

"Holy cow... Don't just sit there!! Go snip some rosemary (and don't even THINK about using the dried stuff) and make these cookies! They are fantastic. I ate half a dozen while baking these and I stil..." See morel can't keep my hands off of them! The size of this tasty little cookie is perfect, the sweetness is perfect, the rosemary flavor is perfect, the crisp is perfect... What a divine addition to our holiday cookie tray. Thank you SO much for this recipe. It is a new favorite in our house. :)"

evenstareleni

Dec. 6, 2010

"I was torn between this recipe and another rosemary recipe here, so I made mini-batches of both, baked them in the toaster oven, and compared them. Although my family seemed to like the other recipe ..." See morebetter, I definitely appreciate that these have more of a "cookielike" texture. They are also quite hearty, and not too sweet, but sweeter than the other batch I made. Thanks, sueb."