Ingredients
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2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup butter, softened
1 cup sugar
1 large egg
1 tablespoon fresh rosemary, chopped
Preparation
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Mix together flour, salt, and baking powder.
In another bowl, cream butter and sugar with a hand mixer.
Add in egg, and beat until well combined.
Slowly add the dry ingredients, beating until just combined into a dough (do not overmix).
Add chopped rosemary and beat for 20 seconds, until mixed inches
Roll dough into a log (or two), wrap in waxed paper, and refrigerate for 4 hours or overnight. The dough can be frozen at this point.
Preheat the oven to 400.
Slice dough into rounds 1/4 inch thick.
Lightly grease a baking sheet and place cookies 1 inch apart.
Bake for 8 to 10 minutes, until the cookies are very lightly browned.
Cool cookies on a cookie rack. They taste best when cooled completely.
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