These lovely treats are a traditional part of our Christmas cookie platter. Because the scent of rosemary and the shape of its leaves remind me of pine needles, I cut these using a Christmas tree-shaped cookie cutter. They are fragile, so handle the dough and baked cookies carefully. —Amy Bartlett, Depew, New York
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 2 tablespoons minced fresh rosemary
- 1/8 teaspoon sea salt
- Colored sugar, optional
- 4 cups confectioners' sugar
- 3 tablespoons meringue powder
- 10 to 12 tablespoons water
- Green and brown food coloring
- Large nonpareils
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture.
- Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2x2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar now instead of frosting them after they're baked.
- Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks.
- For frosting, beat confectioners' sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add food coloring. Decorate cookies with frosting and nonpareils.
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