I grew up in a wonderful neighborhood where we would play in the creek, ride bikes, play baseball in the summertime, and build snowmen and go sledding in the winter. All the kids were friends, and so were the parents. A few of us still keep in touch, but none as much as Bob and I do. In fact, we live only one block away from each other. I absolutely adore his wife, Jayne, who is quite the baker. Not only does Jayne deliver homemade goodies at Christmas, but she will also happily share the recipe. These rosemary cookies are one of her specialties, and they are perfect in every way!
- Yield: 4 Servings
- 1 cup (2 sticks) unsalted butter, at room temperature,
- plus more for greasing the pan (or use nonstick cooking spray)
- ½ cup granulated sugar
- 2 cups unbleached all-purpose flour
- 2 tablespoons rose water
- 2 teaspoons finely chopped fresh rosemary
- Confectioners’ sugar, for dusting
- Preheat the oven to 275°F. Lightly grease a rimmed baking sheet with butter or nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 3 minutes. Add the flour and rose water. Beat on low speed just until combined. Add the rosemary and beat until combined. Using a teaspoon, scoop off pieces of dough, shape them into small balls, and flatten them ever so slightly into ½-inch-thick disks. Place on the prepared pan 1 inch apart.
- Bake until lightly browned, 15 to 18 minutes. Without opening the door, increase the temperature to 375°F and continue baking for 5 more minutes. Remove from the oven and let cool slightly before dusting with confectioners’ sugar while still on the pan. The cookies will keep in an airtight container for 3 to 4 days.