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They may not be chocolate chip cookies, but these rosemary-walnut icebox cookies will still fly off your cookie plate. To make each cookie even more special, top with a few individual rosemary leaves.

Source: Better Homes and Gardens


Recipe Summary

25 mins
1 hr
7 mins at 375° per batch
24 cookies


Ingredient Checklist


Instructions Checklist
  • In a large bowl beat butter with a mixer on medium to high 30 seconds. Add the next five ingredients (through salt) and beat until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough until easy to handle.

  • Divide dough in half. Shape each half into a 2-inch-diameter roll. Coat roll with walnuts. Wrap each in plastic wrap or waxed paper; chill dough until firm enough to slice (1 to 2 hours in refrigerator or 30 minutes in freezer).

  • Preheat oven to 375°F. Use a serrated knife to cut rolls into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet.

  • Bake 7 to 9 minutes or until bottoms are light brown. Cool on cookie sheet 2 minutes. Remove; cool on wire rack.


To toast nuts, spread them in a shallow baking pan. Bake in a 350°F oven 5 to 10 minutes, shaking the pan once or twice and watching closely so they don't burn.

Nutrition Facts

133 calories; total fat 8g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 21mg; sodium 88mg; potassium 31mg; carbohydrates 15g; fiber 1g; sugar 6g; protein 2g; trans fatty acid 0g; vitamin a 172IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 19mg; iron 1mg.


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