A very Victorian recipe! Some people are put off by the notion of herb cookies, but you’ll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.
Ingredients
- 1 ½ cups unsalted butter
- 2/3 cup white sugar
- 2 tablespoons chopped fresh rosemary
- 2 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons white sugar for decoration
Directions
Step 1
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
Step 2
Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
Step 3
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2×2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
Step 4
Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 118 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat5g | 25% |
Cholesterol20mg | 7% |
Sodium17mg | 1% |
Total Carbohydrate11g | 4% |
Dietary Fiber0g | 1% |
Total Sugars4g | |
Protein1g | |
Calcium4mg | 0% |
Iron1mg | 3% |
Potassium13mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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