Rosemary-Walnut Cookies

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.

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  • Makes: 24 servings
  • Serving Size: 1 cookie
  • Makes: 24 cookies
  • Prep: 25 mins
  • Chill: 1 hr
  • Bake: 7 mins 375°F per batch

Rosemary-Walnut Cookies

Directions

  1. 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.
  2. 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).
  3. Preheat oven to 375 degrees F. Use a serrated knife to cut rolls into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet.
  4. Bake 7 to 9 minutes or until bottoms are light brown. Cool on cookie sheet 2 minutes. Remove; cool on wire rack.

From the Test Kitchen

*Tip

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

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Nutrition Facts (Rosemary-Walnut Cookies)

  • Per serving:
  • 133 kcal ,
  • 8 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 21 mg chol. ,
  • 88 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 6 g sugar ,
  • 2 g pro.

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