Sunday, June 20, 2010

Sweet and Sort of Savory

I used my Martha Stewart’s Cookies book as inspiration for my Father’s Day foodie gift. I found Cornmeal Shortbread and Rosemary Butter Cookies . (What’s the difference between a shortbread and a butter cookie, anyway?) I made both, but hands-down, the rosemary cookie was the winner.

I just happen to have a rosemary bush in my pathetic excuse for a garden.

Does anyone have any tips to avoid the flat bottoms of rolled dough logs?

I didn’t have an appropriate container on hand for all of the cookies I wanted to gift and mail, so I used several of these little cellophane bags.

Summary: Wow. I loved the sweet-but-almost-savory flavor of these cookies. The recipe called for one tablespoon of rosemary, but next time I make these I might just double that. The recipe also called for super fine sanding sugar, but I used raw cane sugar, and that worked just fine.

Grade: A+

Martha Stewart's Rosemary Butter Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg plus 1 egg white, beaten
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sifted all-purpose flour
  • 1 tablespoon finely chopped fresh rosemary
  • 3/4 teaspoon coarse salt
  • 1/2 cup fine sanding sugar


  1. Put butter and 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, rosemary, and salt, and mix until combined.
  2. Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
  3. Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.


  1. They sound perfect! I used some of my rosemary from the garden in my sourdough bread yesterday. I love the smell and taste. I'm going to try these.

  2. i stumbled across your blog, i know this is long since past but i bet if you chilled your dough before slicing you would avoid the flat bottoms - great recipes :)