Judy Walker, food editor of the Times-Picayune, posted this recipe on Facebook; it’s from her new cookbook that I’ve written about, called Cooking Up a Storm. Great and easy recipe for hostess gift, or making for your next wine soiree.
Rosemary Cookies
- 1 stick (1/2 cup) softened butter
- 1 cup flour
- 1/2 cup powdered sugar
- 2 tablespoons finely minced fresh rosemary
- squeeze of fresh lemon (optional)
Combine all ingredients in a large mixing bowl with rubber spatula untl well mixed. Chill briefly; roll into 1-1/2 inch balls. (Use a mellon baller or cookie scoop if you like.) Place on parchment or Silpat-lined cookie sheet 2 inches apart; flatten with cookie stamp or bottom of small drinking glass dipped in granulated sugar. Bake at 350 degrees for about 10 minutes, till very lightly browned. Cool on wire rack. Store in airtight container.
Makes about 30 cookies.
These freeze well in dough or cooked form.
They’re great with red wine and would make a nice gift tied up in a small bag and attached to the neck of a wine bottle.
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