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“The addition of rosemary to these light, crispy cookies is surprisingly delightful. These are always a huge hit whenever I make them. I hope you enjoy them!”
READY IN:
4hrs 10mins
SERVES:
36
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together flour, salt, and baking powder.
  2. In another bowl, cream butter and sugar with a hand mixer.
  3. Add in egg, and beat until well combined.
  4. Slowly add the dry ingredients, beating until just combined into a dough (do not overmix).
  5. Add chopped rosemary and beat for 20 seconds, until mixed inches
  6. Roll dough into a log (or two), wrap in waxed paper, and refrigerate for 4 hours or overnight. The dough can be frozen at this point.
  7. Preheat the oven to 400.
  8. Slice dough into rounds 1/4 inch thick.
  9. Lightly grease a baking sheet and place cookies 1 inch apart.
  10. Bake for 8 to 10 minutes, until the cookies are very lightly browned.
  11. Cool cookies on a cookie rack. They taste best when cooled completely.

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