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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Although I haven't made these cookies yet, I came across this recipe while looking for different ways to use garden rosemary. Recipe source: Gardener, winter 2004. Refrigeration time (20-30 minutes) is included in prep time. 11/24/04 Recipe edited thanks to reviewers comments. Ingredients:
8 tablespoons butter or 8 tablespoons margarine, room temp |
1/4 cup brown sugar |
1/4 cup white sugar |
1 1/4 cups flour |
1/2 cup ground pecans, toasted |
12 pecan halves (to garnish) |
1/2 teaspoon salt |
1/2 teaspoon vanilla extract |
1 tablespoon fresh rosemary, finely chopped |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, cream butter and sugars until light.
3. With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.
4. Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.
5. Put muffin tin in refrigerator for 20-30 minutes.
6. Optional: with a skewer or chopstick mark each cookie with a decorative pattern.
7. Place one pecan half in the center of each cookie.
8. Bake 15-20 minutes or until centers are firm to the touch and edges are golden brown.
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