These cookies are a family favorite. They are light, buttery, and delicious. In the past, I have made them for dessert when entertaining and as a sweet snack to have around the house. They freeze very well, so making extras is never a problem.   

 

Yield 36 cookies

 

1 cup butter, softened

⅓ cup granulated sugar 

1 large egg

1 tsp vanilla extract

2½ cups all-purpose flour, sifted

1 Tbsp chopped fresh rosemary

¾ tsp salt 

 

Place the butter and sugar in the bowl of an electric mixer. Mix on medium speed until light and fluffy. Approximately 2 minutes. 

 

Next, mix in the egg and vanilla, then add the flour, rosemary, and salt on low until incorporated. 

 

Divide the dough in half and shape each piece into a log about 1¼ inches thick. Place each log on a piece of parchment paper and roll it up. Trim the parchment paper so that there is minimal excess on each end. Transfer the logs into paper towel tubes and place them in the freezer for at least one hour. The paper towel tubes help the logs freeze the dough in a cylinder form. If you do not have paper towel tubes, you can carefully place the parchment wrapped dough logs into the freezer. They may get a bit flat on one side, but it will be fine. 

 

Preheat over to 375℉

 

Line a baking sheet with parchment paper or a silicone baking mat. Slice the logs into ¼ - inch circles. Place them 1 - inch apart on the baking sheet. Bake until the edges are lightly golden brown, about 20 minutes. Transfer the cookies to a wire rack and let cool. 

 

Just Salt It, and enjoy!