Wednesday, April 16, 2014
When it comes to baking I have much to learn. Take these cookies for example, the first time I made them was last summer. I added extra rosemary because I just adore the flavor and thought they would taste even better. Well, sometimes too much of a good thing, is too much of a good thing. I also made them extra-large so the flavor ended up being overpowering and even tasted a little soapy. Sadly they were barely okay. So with those little memories etched in my mind I decided to try my hand again with a few small changes. This time I made them much smaller and used the amount of rosemary posted. And guess what, they turned out just perfect!
This recipe is slightly adapted from the Martha Stewart.com website.
1 cup (2 sticks) butter (softened)
3/4 cup sugar
1 large egg
1 egg white, beaten (to brush on cookie roll to hold on sugar granules)
1 teaspoon vanilla
2 1/2 cups sifted flour
1 tablespoon finely chopped rosemary
3/4 teaspoon coarse salt
1/2 cup sanding sugar (I used raw sugar)
Add butter and sugar to mixer, beat on medium speed until pale and fluffy, about 2 to 3 minutes. Mix in whole egg and vanilla. On low speed mix in flour, rosemary and salt until combined.
Roll in parchment to 1 1/2 inch in diameter, about the size of a paper towel holder. Freeze until firm, at least an hour.
Preheat oven to 375F. Prepare baking sheet with parchment paper or silpat.
Brush egg whites on outside of log, roll in sanding sugar and then cut into 1/4 inch rounds. Place on baking sheet about 1 inch apart and bake approximately 12 to 14 minutes turning baking sheet halfway. Recipe suggest baking 18 to 20 minutes but in my oven they would of burned.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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