Recipes and Cooking Rosemary-Almond Cookies 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 1 hrs Chill Time: 4 hrs Bake Time: 8 mins Total Time: 1 hrs Servings: 36 Yield: 36 to 48 cookies Jump to Nutrition Facts Ingredients 1 ½ cup sugar ¾ cup slivered almonds 3 tablespoon fresh rosemary leaves 1 cup butter, softened ½ teaspoon baking powder ½ teaspoon salt 2 eggs ¼ cup milk 2 teaspoon vanilla bean paste or vanilla ½ teaspoon almond extract 3 cup all-purpose flour Very small fresh rosemary sprigs (optional) 1 recipe Almond Glaze Almond Glaze 1 cup powdered sugar 2 tablespoon milk ½ teaspoon almond extract Directions 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. 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). 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. 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. Almond Glaze In a small bowl stir together the powdered sugar, milk and almond extract. Add additional milk, if necessary, to make a thin glaze. 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. Rate it Print Nutrition Facts (per serving) 148 Calories 7g Fat 20g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 148 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 24mg 8% Sodium 90mg 4% Total Carbohydrate 20g 7% Total Sugars 12g Protein 2g Vitamin C 0.1mg 0% Calcium 18mg 1% Iron 0.6mg 4% Potassium 38mg 1% Folate, total 22.1mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.