|Rosemary Butter Cookies are meant to be a little crunchy, so don't be shy. Bake them until they are golden.|
If imitation is the most sincere form of flattery, then I guess I'm just the world's sincerest flatterer. Why? Because I'm posting a sweet and savoury cookie recipe that I spotted a couple of weeks ago on Emily Schuman's lifestyle blog (cupcakes and cashmere) who herself found the original recipe in Martha Stewart's Cookies cookbook.
While the common denominator is obviously that Martha, Emily and I all have blonde hair, the former two have built empires based on their DIY charm and eye for decor and entertaining, whereas all I can claim is that my mom reads my blog on a quasi-regular basis.
Let's get back to the point, though. Brunch cookies. They were not my idea. Even tying them in string was not my idea. The string is suppose to make them look rustic, but is slightly impractical to untie when you've got the brunchie munchies. But otherwise, these really are the best breakfast cookies you could ever devise to make. I brought them to my friend Steph's brunch and they were a hit. That's really saying something, considering Steph herself could whip up a 7-layer cake in her sleep.
|Fresh rosemary will make your kitchen smell like nirvana. My biggest challenge was chopping it finely enough.|
|The raw dough will produce about two logs, which you can freeze and then slice into perfect little cookies.|
|My cat thinks that the stand-mixer is some alien contraption for the future. She's right.|
|Stand mixers are the lazy woman's arms and wooden spoon. Worth every cent.|
Rosemary Butter Cookies
Original recipe Martha Stewart Living
1 cup of soft butter
2 1/2 cups flour
1 egg white
3/4 cup of organic sugar, plus a bit extra for rolling
1 tbsp finely chopped rosemary
1 tsp vanilla extract
3/4 tsp kosher salt
Mixer method (with paddle attachment):
1- Combine butter and 3/4 cup of organic sugar in mixer bowl on a medium speed, and mix until light and well-blended (this should take a few minutes). Add in your whole egg and vanilla. Reduce your speed to low and add in your flour, salt, and rosemary and mix until dough is formed.
2- Shape your dough into two logs by rolling on a smooth surface with your hands, then freeze for up to an hour. Take your logs out of the freezer, brush them with the egg white and roll in sugar. Slice logs evenly so that cookies are formed (shouldn't be to thick or to thin) and place on a cookie sheet lined with parchment paper or aluminum foil.
3-Preheat oven to 375 and cook these rounds for 18 minutes, or until the get golden. I take mine out of the oven 10 minutes in and flip them so that they are not too crispy on either side. Once they've cooled, you can tie string around a few of them if you're feeling like a show-off.