Makes approximately 2 dozen cookies | From Jasmeine Moonsong website: http://www.jasmeinemoonsong.com
Equipment:
- measuring cups and spoons
- mixing bowls
- mixing spoons
- mixer
- plastic ziplock bag
- rolling pin
- cookie cutter
- cookie sheets (3 if possible)
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup butter
- 1 egg
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 1/2 tablespoon chopped rosemary
Begin prepping the rosemary. Remove leaves and chop.
Next, prepare the “wet mixture”: combine sugar, butter, egg, vanilla extract, almond extract, and rosemary in mixer. Should look “creamy”.
Combine ingredients for the “dry mixture”: flour, baking soda, and cream of tartar.
Fold dry mixture into the wet mixture a little at a time until a dough forms.
Remove dough from mixing bowl. Place in a plastic bag in the refrigerator for 3 hours.
Preheat oven to 375 degrees Fahrenheit and ungreased cookie sheets.
Remove dough from refrigerator. Take out half the dough and begin to work on a lightly floured surface using the rolling pin. The recipe recommends the dough be rolled to 3/16 of an inch thick. As I tend to like my cookies a little thicker, I rolled it to 1/4 of an inch.
Use a cookie cutter to cut out cookies and place on cookie sheet. Repeat until cookie sheets are full.
Bake cookies for 5-7 minutes or until the base is slightly golden.
Remove cookies from the oven and allow time to cool. Enjoy!
© 2020 Meghan Evans
Becoming Beatrix 