With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. That they’re very easy to prepare can be our little secret.
—Amavida Coffee, Rosemary Beach, FL
Prep: 30 min. + chilling Bake: 15 min./batch Makes: 51/2 dozen
1 cup butter, softened
1/2 cup confectioners’ sugar
2 cups all-purpose flour
2 Tbsp. minced fresh rosemary
1/2 tsp. sea salt
1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
2. Shape dough into two 81/4-in. rolls; wrap each roll in plastic. Refrigerate overnight.
3. Preheat oven to 350°. Cut rolls into 1/4-in. slices. Place slices 2 in. apart on ungreased baking sheets.
4. Bake until the edges begin to brown, 11-13 minutes. Cool the cookies on pans for 1 minute before removing to wire racks to cool completely. Store in an airtight container.
1 cookie: 42 cal., 3g fat (2g sat. fat), 7mg chol., 38mg sod., 4g carb. (1g sugars, 0 fiber), 0 pro.