Adapted by me from a Martha Stewart recipe. I have found it impossible to get these perfectly round so I have embraced the irregular shape of them. From the looks these are not the fanciest recipe, but I find that the fresh rosemary adds an elegant lemony flavor. These pair well with coffee, tea, and chardonnay.
Rosemary Butter Cookies
Ingredients for dough:
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon salt
+ 1 egg white beaten well and decorative sugar
Beat butter and sugar on medium speed until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
Halve dough; shape each half into a log. Roll until about 1” in diameter. Smooth as best you can. It is hard to get the log perfectly round (it’s okay, these do not need to be perfectly round). Freeze until firm, about 1 hour.
Preheat oven to 375. Brush each log with egg white; roll in coarse or decorative sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, about 15 minutes. Let cool on wire racks.