Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Sweet meets savory in this rosemary-almond cookie recipe. Cut into evergreen tree shapes and top off with fresh rosemary sprigs for extra flavor and style points.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
60 mins
chill:
240 mins
bake:
8 mins at 350°per batch
Servings:
36
Max Servings:
48
Yield:
36 to 48 cookies
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Rosemary-Almond Cookies

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small food processor or blender combine 1/2 cup of the sugar, the almonds, and rosemary leaves. Cover and process or blend with on/off pulses until nuts are finely ground (but not oily) and rosemary is pulverized.

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Instructions Checklist
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the remaining 1 cup sugar, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, vanilla bean paste, and almond extract until combined. Beat in the ground almond mixture and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for at least 4 hours or until dough is easy to handle (dough will still be a little soft).

Instructions Checklist
  • Preheat oven to 350°F. On a well-floured surface, roll one portion of dough at a time to 1/4 inch thick. Using a 3- to 4-inch tree-shape or scalloped round cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. If desired, press very small rosemary sprigs onto cutouts.

Instructions Checklist
  • Bake for 8 to 10 minutes or just until edges are light brown. Transfer cookies to a wire rack; cool. Using a pastry brush, brush a thin layer of Almond Glaze over each cookie.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Rosemary-Almond Cookies)

148 calories; total fat 7g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 24mg; sodium 90mg; potassium 38mg; carbohydrates 20g; fiber 1g; sugar 12g; protein 2g; trans fatty acid 0g; vitamin a 185IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 22mcg; vitamin b12 0mcg; calcium 18mg; iron 1mg.

Almond Glaze

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl stir together the powdered sugar, milk and almond extract. Add additional milk, if necessary, to make a thin glaze.

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Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0