Martha Stewart’s Rosemary Butter Cookies

August 28th, 2009 · 2 Comments


These Rosemary Butter Cookies are the perfect mix of sweet and savory, which I love. I also loved how these cookies had a bit of a crispness on the outside but were soft on the inside.

I found the recipe for Rosemary Butter Cookies in Martha Stewart’s Cookies, made them with the rosemary I grew on our roof deck, and brought them to a barbecue. I don’t know if they were fully appreciated by the crowd there. Bake these for people who love fresh herbs and nontraditional flavors combinations.

This was my first stab at rolling out cookies into a tube shape, freezing or refrigerating them and then slicing off individual cookies. They didn’t turn out exactly round, but otherwise turned out great.


Martha Stewart’s Rosemary Butter Cookies
Rosemary, which denotes remembrance, love, loyalty and friendship, has long held a place of honor in wedding ceremonies. These were originally developed as favors in Martha Stewart Weddings magazine. Makes 5 dozen.

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg plus 1 egg white, beaten
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse salt
1/2 cup fine sanding sugar (I used Sugar in the Raw instead)

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix 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.

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.

Preheat oven to 375. Brush each log with 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. Store in airtight containers at room temperature up to 3 days.

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