When it comes to cookies, everyone in my family has their own personal favorites, but I personally prefer simpler cookies such as these butter cookies. I make a number of variations of these cookies during the holidays, some with finely chopped nuts, some decorated with icing, and others just left plain and cut into different shapes. These cookies I flavored with finely chopped rosemary which really adds a nice flavor. These cookies could be served with a morning cappuccino or even with a glass of red wine after dinner. The cookies keep for 2 weeks in an airtight container, or frozen, will keep up to a month.
You can make these cookies in a number of different ways, either pressing the dough into a 9 inch cake pan, baking the cookies, and then cutting the cookies into wedges while still warm, or by rolling the dough out as I did, and using a cookie cutter to cut out individual shapes. You can also decorate the tops of the cookies with a few leaves of the fresh rosemary before baking, but since I will be serving my cookies at Christmas to children who do not care for “green things” in their food, I simply decorated the cookies with rosemary for the photos.
Deborah Mele 2011
- 1 Cup Unsalted Butter At Room Temperature
- 1/2 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 1 3/4 Cups All-purpose Flour
- 2 Tablespoons Finely Chopped Rosemary
- Preheat oven to 300 degrees F. In a bowl, beat together the butter and sugar until light and fluffy.
- Add the vanilla and blend, and continue beating for 3 to 4 more minutes.
- Add the salt, chopped rosemary, and flour, and mix just until combined.
- Either divide the dough into two pieces and press each half into 2 (9 inch) cake pans, or roll the dough out onto a lightly floured surface to a thickness of 1/2 inch and then cut into shapes using cookie cutters.
- Place the cut cookies onto parchment covered baking sheets, and bake for about 25 minutes, or just until the cookies begin to brown on the bottom.