Tomorrow at my MOPS (Mothers of Preschoolers) we're having a cookie exchange. I always look forward to the meetings - a break from the kids for a couple of hours and lots of fun with other moms. Anyway, I decided to make Rosemary Sugar Cookies. I've used rosemary on meats before, but wasn't sure how it would taste with cookies. They are VERY GOOD! Lesson I learned while making them one time: Sugar cookies are named sugar cookies for a reason. Do no cut the sugar any. In the majority of the sweet stuff that I make, I cut the sugar - usually in half - and no one can tell any difference. Sugar cookies, though, need the sugar. Otherwise, they crumble. So with that lesson in mind, here is the recipe.
1 1/2 cups butter, softened
1/2 cup oil
1 cup sugar
1 cup confectioner's sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tarter
4 1/4 cups flour
2 tablespoons fresh rosemary or 2 teaspoons dry (ground, not whole)
Preheat oven to 375 degrees. Combine all the ingredients and mix thoroughly. Form into small balls and place on ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake 6-8 minutes. Makes 10 dozen cookies.
ENJOY!
