As mentioned previously, I help out frequently at Ladies Nights at church for Nana Mary. The last time I was helping, we were talking about my cooking and my using rosemary in just about everything and she mentioned a recipe she’d seen online throwing a new twist on sugar cookies: Rosemary Sugar Cookies. I searched and searched online for this recipe to no avail. Until, I came across a recipe for Lemon-Basil Sugar cookies, I thought I could simply substitute my fresh rosemary for the lemon-basil. I was right but the recipe, I am sad to say, needed “tweaking.”
I mixed the ingredients as directed, cooled the batter as directed and even tried to shape the batter as directed. I started getting skeptical towards the end as the baking cookies were releasing the most heavy, delicious rosemary fragrance. That’s not a normal flavor in sweet food. I’m fairly certain I followed it correctly, but as baking is more of a science than cooking, who knows? I like the outcome, but will use less flour next time. As it stood, the batter wouldn’t stick together (so I definitely didn’t try to roll them out & cut shapes) and the sugar wouldn’t adhere to the outer surface, so I scrambled some egg yolks and rolled the batter balls in sugar after dunking them in the eggs. I have to admit though, they were a pleasant treat.