Italian Rosemary Cookies
These cookies are to die for!!!
How my friend and the whole world kept this recipe away from me, for so many years, it’s beyond my understanding.
If you only are baking one cookie this year, make it this one!
Makes 60-70.
Ingredients:
250 g butter, salted and room temperature
400 g sugar
2 eggs
30 g raw pistachios, finely chopped
10 g (3 tablespoons) fresh rosemary leaves, finely chopped
450 g all-purpose flour
½ teaspoon salt
3 teaspoons baking powder
1 orange, the zest
Directions:
Cream butter and sugar until light and fluffy. add 1 egg at a time, making sure it’s fully incorporated, befor adding the next. Mix in orange zest, rosemary, and pistachios. Sift flour, sant and baking powder and incorporate it in the dough.
Divide the dough into 3 pieces. Roll each part into a log (2 inch in diameter), wrap in Glad wrap, shape the log into a square, by pressing the log onto the kitchen counter. Refrigerate overnight. Try to make a smooth surface to get an even look on the finished cookies. Well, the dough were very soft, so I didn’t get the smooth surface on my logs. 🙃
Cut the logs into thin cookies and put them on a baking sheet lined with parchment paper. Spacing about 1-inch apart. Bake until golden around the edges, about 5-7 minutes at 350°F. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.
Enjoy!