Hello, everyone!!! I have taken a bit of a hiatus over the last few weeks to endure the final couple of miserable weeks of pregnancy and the first 8 days of the most glorious family time with our new family of four. We are so in love with our Baker Man, Baby Baker, Love Muffin, Stinky or whatever little name we happen to call him all day long. He totally completes our family and fits right in like he was always supposed to be here. He was quite the surprise, but the biggest surprise of all to me is how much I could love another human being when my heart was already so full!
A few weeks back, we had our inaugural neighbor “Wine-d Down Friday”. At the time I was VERY pregnant and not able to truly “Wine-d” down, but could sure eat some food! I brought over a few little snacks for the moms and one of them were these really tasty Rosemary Shortbread Cookies. I had made the cookie dough a few weeks before and froze it, which made it so easy to slice up and bake.
I love these cookies because they really are the perfect sweet and savory that makes for easy between meal snacking. These cookies are great to take to any party or just have on hand at home. Right now we are being showered with delicious dinners from our friends, but I am excited to get back in the kitchen and start cooking again with my two little sous chefs!!!
Adapted from Martha Stewart’s Rosemary Shortbread Cookies
- 1 1/2 cups unsalted butter
- 2/3 cup white sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 1/2 tablespoons fresh rosemary, chopped
- 2 3/4 cup all purpose flour, sifted
- 1/4 teaspoon table salt
- 1 egg white
- 2 teaspoons raw sugar
- In the bowl of a stand mixer on medium speed, cream together the butter and white sugar until light and fluffy. Add egg and vanilla to mixture and combine. Sift together the flour and salt. Stir in rosemary. Add mixture to creamed butter mixture on low speed and stir until combined.
- Remove dough from bowl and halve.Roll dough into logs and place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter. Secure open edge of parchment paper. Place each dough log into the freezer for one hour or up to one month.
- To bake: preheat oven to 375 degrees F. Slice dough into 1/4 inch rounds. Brush the top and bottom of each cookie with egg white and dip in raw sugar. On a baking sheet lined with a Silpat Mat or parchment paper, place cookies about 1 inch apart. Bake about 15 minutes or until edges are golden brown. Cool on a wire rack.
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