These treats are a tradition on our Christmas cookie platter. Because the scent of rosemary and the shape of its leaves remind me of pine needles, I cut these using a Christmas-tree cookie cutter. Feel free to use any shape cutter of your choice. These are fragile, so handle the dough and baked cookies carefully. —Amy Bartlett, Depew, New York
Total Time
Prep: 25 min. + chilling Bake: 20 min./batch
Makes
15 cookies
Ingredients
1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/8 teaspoon sea salt
Colored sugar, optional
Directions
In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2 by 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar.
Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks. Store in an airtight container.
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