Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.

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Recipe Summary

Yield:
Makes about 5 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (8)

279 Ratings
  • 5 star values: 87
  • 4 star values: 87
  • 3 star values: 64
  • 2 star values: 32
  • 1 star values: 8
Rating: 5 stars
06/17/2018
These were great. I didn't do the egg wash, but simply rolled the logs in demara sugar, pressing down hard, and then sliced them. The sugar stuck nicely to the sides of the cookies. I also sprinkled them very lightly with more sugar and a little salt, prior to baking. They were a hit. Thanks so much for the recipe.
Rating: 5 stars
04/16/2018
This recipe has become a family favorite. It's a bit tedious but well worth the extra work, in my opinion!
Rating: 5 stars
06/08/2017
I don't know how these cookies don't have a 5-star rating. They're fantastic. Mine never look very neat, but they always taste great. Usually I make the dough into logs, refrigerate, and slice like the instructions say. Last time I just rolled the dough into little balls and squashed them onto the baking sheets. They looked better than my usual. Also, instead of coating the w[filtered] log in egg white and sugar, I brush the top of each cookie with egg white and sprinkle with granulated sugar (that's what I have on hand). It seems to be easier and stick better on top rather than on the edges of the cookies. Great mix of sweet with salty. I always get compliments.
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Rating: 5 stars
03/20/2013
these were so good and so easy, everyone went crazy over them and i love putting my rosemary garden to work. i plan on making these very often. thank you martha!
Rating: 5 stars
02/28/2013
I just made a batch of these cookies. They are delicate and delicious.
Rating: Unrated
11/13/2011
These cookies are wonderful...sweet with a slight salty crunch with a hint of rosemary...A sweet savory delight , perfect for the holidays
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Rating: Unrated
11/09/2011
What a surprise these cookies are! I've never used rosemary in a cookie, but these are just fantastic! Everyone wanted the recipe...these are so good. Wonderful butter cookie flavor combined with the rosemary and the sweetness of the sugar - just a great combination!
Rating: Unrated
04/13/2011
I made these cookies for a Fat Tuesday celebration and they were a huge hit! I love these delicious and interesting cookies. I will definitely make them again. They were relatively easy to make. Very impressive.