Ah, the Rosemary Butter Cookies – a recipe that’s close to my heart and a cherished tradition in my family. Every Christmas, the aroma of these cookies fills my kitchen, bringing warmth and joy to the festive season. Let me take you on a delightful journey through this recipe, which makes about 24 cookies, perfect for sharing with loved ones.
Ingredients:
- 1 cup unsalted butter, softened: The star of our show! Butter gives the cookies their rich, melt-in-your-mouth texture.
- 2/3 cup granulated sugar: Just the right amount for sweetness without overpowering the other flavors.
- 2 cups all-purpose flour: This provides the structure for our cookies.
- 1/4 cup cornstarch: A secret touch to make the cookies extra tender.
- 1 tablespoon fresh rosemary, finely chopped: The hero ingredient that infuses a subtle, aromatic flavor.
- 1 teaspoon vanilla extract: For that hint of warmth and depth.
- 1/2 teaspoon salt: To balance the sweetness and enhance the flavors.
- Optional: Zest of 1 lemon: For a citrusy twist that complements the rosemary beautifully.
Instructions:
- Infuse the Butter: Begin by gently melting half of the butter in a saucepan. Add the chopped rosemary and let it infuse on low heat for about 5 minutes. The scent of rosemary will start to fill the air, a promise of the flavors to come. Let this mixture cool, then refrigerate it until solid.
- Cream the Butter: In a large bowl, cream together the infused butter and the remaining softened butter with sugar until light and fluffy. This step is crucial for creating that irresistible texture.
- Dry Ingredients: In another bowl, whisk together flour, cornstarch, and salt. If you’re using lemon zest, add it here.
- Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the vanilla extract. The dough should be soft but not sticky.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This makes the dough easier to handle and enhances the flavors.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets. Gently flatten each ball with the back of a fork, creating a crisscross pattern.
- Bake: Bake for 12-15 minutes, or until the edges are just starting to turn golden. The key is to not overbake them to maintain that delightful tender texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Personal Touches and Tips:
- Rosemary: I always use fresh rosemary from my garden. The fresher the rosemary, the more aromatic the cookies.
- Butter Quality: Use the best quality butter you can find. It really makes a difference.
- Cornstarch: This is my secret for tender cookies. It’s a game-changer.
- Lemon Zest: Adding this is optional, but it brings a lovely brightness to the cookies.
Serving and Storage:
Serve these cookies with a warm cup of tea or coffee. They’re perfect for cozy gatherings or as a thoughtful homemade gift. Store them in an airtight container to keep them fresh.
Baking these cookies is more than just a culinary endeavor; it’s a celebration of love, tradition, and the simple joys of the holiday season. Each bite is a reminder of shared laughter, twinkling lights, and the magic that fills the air this time of year. Enjoy the process, infuse your baking with love, and watch as these Rosemary Butter Cookies become a cherished part of your holiday traditions too.