Refrigerator cookies with my favorite herb, rosemary! I developed the recipe for Christmas baking, but it would be wonderful any time of year!

sueb

Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
2 hrs 15 mins
total:
2 hrs 50 mins
Servings:
60
Yield:
5 dozen cookies
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the butter and sugar together in a bowl until creamy and smooth, and stir in the egg until well incorporated. Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended. Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4-inch in diameter. Wrap the logs in plastic wrap, and refrigerate at least 2 hours, or place in freezer for about 1 hour.

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  • Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

  • Cut the logs of dough into thin slices, 1/8 to 1/4-inch thick. Place the slices on the prepared baking sheets, and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.

Nutrition Facts

37 calories; protein 0.6g 1% DV; carbohydrates 5.2g 2% DV; fat 1.7g 3% DV; cholesterol 7.2mg 2% DV; sodium 16.3mg 1% DV. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2010
Holy cow... Don't just sit there!! Go snip some rosemary (and don't even THINK about using the dried stuff) and make these cookies! They are fantastic. I ate half a dozen while baking these and I still can't keep my hands off of them! The size of this tasty little cookie is perfect the sweetness is perfect the rosemary flavor is perfect the crisp is perfect... What a divine addition to our holiday cookie tray. Thank you SO much for this recipe. It is a new favorite in our house.:) Read More
(22)
38 Ratings
  • 5 star values: 24
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/22/2010
Holy cow... Don't just sit there!! Go snip some rosemary (and don't even THINK about using the dried stuff) and make these cookies! They are fantastic. I ate half a dozen while baking these and I still can't keep my hands off of them! The size of this tasty little cookie is perfect the sweetness is perfect the rosemary flavor is perfect the crisp is perfect... What a divine addition to our holiday cookie tray. Thank you SO much for this recipe. It is a new favorite in our house.:) Read More
(22)
Rating: 4 stars
06/16/2010
The only thing I would change about this recipe is cutting the amount of sugar down to 1/2 C. They were really good but so sweet they made my teeth cry! Also, i would put the slices back in the freezer for about 20 min while the oven is preheating, so that they hold their shape better while baking. Read More
(20)
Rating: 4 stars
12/06/2010
I was torn between this recipe and another rosemary recipe here so I made mini-batches of both baked them in the toaster oven and compared them. Although my family seemed to like the other recipe better I definitely appreciate that these have more of a "cookielike" texture. They are also quite hearty and not too sweet but sweeter than the other batch I made. Thanks sueb. Read More
(19)
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Rating: 5 stars
12/18/2009
These bake up beautifully! I have now made 2 batches and have a request for a 3rd batch before next weekend. I used dry rosemary which I ground until almost a powder so there are no hard spikey bits. The flavor comes through without being overwhelming. They are a lovely delicate treat with a cup of tea. Thanks for a great recipe! Read More
(18)
Rating: 4 stars
08/30/2010
Okay I'm not sure why I always think I can slice cookies bc I clearly can't. Every time I try a sliced cookie recipe the slices always end up looking like little malformed blocks of dough so I end up rolling the pieces up and flattening them out into little discs and they always end up less flat than they're supposed to. This time was no exception for me--don't know what my malfunction is but obviously it's there. So I ended up baking for about 18-20 minutes and they were little cookies with little muffin type tops. These are a sweet cookie not savory at all with a punch of rosemary. They are okay by themselves but better with tea. These were fun to make (minus my inability to roll and slice)--maybe one of htese days I will learn how to cut cookie slices and revisit slicing these little cookies. Thanks for the recipe! Read More
(15)
Rating: 5 stars
11/29/2010
Very tastey little cookie! I love it! Thanks. Read More
(15)
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Rating: 5 stars
01/04/2010
Rosemary is one of my favorite herbs. I have a plant growing in my kitchen and couldn't wait to try this recipe. These are wonderful! They're light crispy and delicious. I think I expected a more savory finished product but these are a sweet treat (not overly sweet just right.) I will definitely be making these again - the next time my plant goes out of control. Thanks for a great new use for Rosemary! Read More
(13)
Rating: 4 stars
01/26/2010
What an interesting cookie. Followed the recipe as written and thought it was good. You really have to have tea or coffee with this cookie. One of my daughters took a bite and wouldn't have another. I froze one log for about a week and didn't taste as good as the first batch so I wouldn't recommend freezing any portion of it. Read More
(12)
Rating: 5 stars
01/06/2010
Excellent cokies! I love rosemary so I had to try this. Easy to make but I only got 30 cokies not 60 like the recipe states but maybe is because I like my cookies on the thick side they would have been like discs if had cut them thiner.Thanks for sumitting your recipe. Read More
(11)
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