Friday, August 14, 2009

Rosemary and Salt Cookies

(adapted from Martha Stewart Holiday Cookies 2005-- much improved. There you go, Martha, how do you like me now??)

1 cup (1/2 lb) salted butter, room temperature (use unsalted if that's all you have)
3/4 cup granulated sugar
1 large egg
1 egg white, beaten (keep separate from other egg)
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary
11/4 teaspoon coarse salt (sea salt or kosher salt)
1/2 cup fine sanding sugar (aka "baker's sugar" but granulated is OK too)

1. Combine flour, rosemary and salt in a bowl, mix with fork. Set aside.

2. Combine butter and 3/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour mixture in parts and mix until combined (don't over mix).

3. Halve dough. Shape each half into a log, about 2" diameter. Roll in parchment and place in freezer for at least an hour.

4. Preheat oven to 375. Brush each log with beaten egg white, roll in sanding sugar. Cut into 1/4" thick rounds (you can vary the diameter of the logs cut them a little thicker/thinner for an entirely different look--a two bite cookie v. pop in your mouth size. Just don't slice any thinner than 1/4"). Lay on a lightly greased (PAM or butter) cookie sheet, and bake until edges are golden, approximately 18-20 minutes.

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