We're all adults here so let’s be honest: sometimes a grownup wants a cookie. That desire is where things can go off the track because, as a grownup, an Oreo just isn’t the right choice. Our taste buds aren’t what they used to be. They need something a little more complex at tea time. Enter this fabulous cookie recipe from – where else – the Creole cooks down NOLA way.
This recipe by Mary Youngblood Cooper, originally published in the New Orleans Times-Picayune in September of 2000, now graces the pages of that publication’s cook book Cooking Up A Storm. The book is a noble effort to re-publish recipes that people lost during the devastation of Katrina and Rita and it is full of wonderful gems. Like these rosemary cookies that are a little sweet, a little savory and perfectly paired with either coffee or champagne.
½ cup (1 stick) unsalted butter at room temperature
1 cup all purpose flour
½ cup confectioner’s sugar
2 tbsps minced fresh rosemary leaves
Squeeze of fresh lemon juice
About 2 tbsps granulated sugar
Preheat your oven to 350 degrees.
In a large mixing bowl beat butter, flour, confectioner’s sugar, rosemary and lemon juice together either with an electronic mixer or by hand. When your batter is smooth, spoon dough by teaspoons onto an ungreased cookie sheet, spacing them about 1 ½ inches apart. Press the dough flat with the bottom of a drinking glass dipped in granulated sugar
Bake cookies until light brown around the edges, about 10 minutes. Cool on a wire rack and enjoy. Bon appetite ~
Header: Tea by Mary Cassatt c 1879