Who can forget the delicious aroma of freshly baked rosemary cookies filling the house during the chilly days of December? Inspired by the Better Homes & Gardens' timeless recipe from December 2012, let's delve into how to bake these delightful treats that have warmed the hearts and homes of many.
Why Rosemary Cookies?
The unique combination of herbaceous rosemary with the sweetness of cookies provides an unexpected yet delightful flavor profile. Here’s why you should try these:
- Unusual but delicious taste: The subtle rosemary adds depth and intrigue.
- Festive flair: Perfect for holiday gatherings or as a thoughtful gift.
- Versatile: Can be paired with various beverages or eaten solo.
Ingredients
Gathering the right ingredients is the first step to ensuring your cookies will be a success. Here’s what you need:
- 2 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 1⁄2 cup unsalted butter, softened
- 1⁄4 cup honey
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
🔔 Note: Ensure the rosemary is fresh to get the optimal flavor.
Preparation Steps
Here’s how to bring this festive recipe to life:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a bowl, mix together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a separate, large mixing bowl, cream together the softened butter, granulated sugar, and honey until smooth and creamy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, ensuring each is well incorporated before adding the next.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture. Fold in the chopped rosemary.
- Form Dough: The dough will be thick, so you might need to use your hands or a mixer at low speed.
- Shape Cookies: Scoop tablespoons of dough, roll them into balls, and then flatten them slightly on a baking sheet lined with parchment paper.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
- Dust with Powdered Sugar: Once cool, dust with powdered sugar for that extra touch of sweetness.
Tips for Perfect Rosemary Cookies
Here are some tips to ensure your cookies turn out perfectly:
- Chop Rosemary Finely: Smaller pieces of rosemary distribute the flavor evenly.
- Don’t Overbake: Aim for lightly golden edges; overbaking can make cookies dry.
- Softened Butter: Ensure the butter is soft for easier mixing and better texture.
🔎 Note: Fresh rosemary should be used for the best flavor. Dried rosemary can be too strong and might not integrate as well.
These rosemary cookies are not just delightful to taste but also to bake, filling your home with a festive scent that embodies the holiday spirit. From the careful selection of ingredients to the gentle touch of craftsmanship, each step in the process adds to the overall experience. If you're seeking something both traditional and unique, this recipe offers an easy yet sophisticated treat that will surely become a holiday favorite. Whether you're baking them for a family gathering, a cookie exchange, or just to treat yourself, these cookies are a testament to the joy of baking and the warmth of the season. They pair wonderfully with tea, coffee, or even a glass of mulled wine, making them a versatile addition to any holiday table.
Can I use dried rosemary instead of fresh?
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It’s not recommended as dried rosemary has a more potent flavor. If you must, use half the amount specified for fresh rosemary.
Can I freeze the dough for later use?
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Yes, the dough can be frozen. Roll it into a log, wrap tightly, and freeze. Thaw in the fridge before slicing and baking.
How long do these cookies keep?
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Stored in an airtight container, they can last up to a week at room temperature or up to a month if frozen.
