Rosemary Butter Cookies
These were originally developed as favors in Martha Stewart Weddings magazine. Rosemary, which denotes remembrance, love, loyalty, and friendship, has long held a place of honor in wedding ceremonies.
Recipe information
Yield
Makes about 4 dozen
Ingredients
Preparation
Step 1
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
Step 2
Halve dough; shape each half into a log. Place each log on a 12 by 16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
Step 3
Preheat oven to 375°F. Brush each log with beaten egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 3 days.
