There is nothing quite like a homemade chicken stock recipe. While simmering does take a while, the process is actually fairly easy.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 60 |
| Yield: | 5 dozen cookies |
Ingredients
- ½ cup butter, softened
- ¾ cup white sugar
- 1 medium egg
- 1 cup whole wheat flour
- ¾ cup all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- ½ teaspoon baking powder
Instructions
- Beat the butter and sugar together in a bowl until creamy and smooth, and stir in the egg until well incorporated. Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended. Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4-inch in diameter. Wrap the logs in plastic wrap, and refrigerate at least 2 hours, or place in freezer for about 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Cut the logs of dough into thin slices, 1/8 to 1/4-inch thick. Place the slices on the prepared baking sheets, and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.
Nutrition Facts
| Calories | 37 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 16 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This is a winner. They were good exactly as the recipe instructs however I thought that they would taste better with the addition of honey. Having already baked them I opted to make a honey / confectioners sugar glaze. Then I judged them as great. Next time I make them I’m going to incorporate honey in the recipe.
Absolutely delicious! My husband and I devoured these cookies and they’re perfect with tea. I’ll chill the dough longer next time as they’re a little hard to form at room temperature. I’ll be making these for our neighbors at Christmas! Hopefully I can get them past my husband!
EXCELLENT
Chilled dough is critical. I was tempted to add more flour when forming the logs because the dough seemed sticky, but after chilling, it was fine. Slice as quickly as possible in order to keep the shape, and put them in the oven right away or else put the tray in the refrigerator. Parchment paper on the cookie sheet lets the crispy gems lift off easily.
Refreshingly different and delicious. Might try adding lime or lemon zest next time… and there will be a next time
I was a little skeptical how these might taste. Picked the rosemary from the garden and my 3yo hated the smell. (I love rosemary!) followed the directions except used all white flour bc that’s all I had. After they were done my 3yo and 1yo kept sneaking into the kitchen to get more. It’s a rosemary sugar cookie. And absolutely phenomenal!!!
Two thumbs up from my family. The only thing is my husband thought there could be a bit more Rosemary in the cookie so next time I will add 1/2 -1 more tablespoon. Other that that great cookie. Thank you for the recipe, sueb
Unusual, but stunning! I needed to add about 2 T. of water to my dough to get it to come together, because as written I had a bowl of powder. Not sure why. Try these with a smear of ricotta cheese!
These are great! The fresh rosemary adds a wonderful herbal flavor to the delight, buttry cookies
I enjoyed these cookies, which seem more suited to an adult palate than many other cookies around the holiday season. I opted to cut the sugar by about a third, and may cut it a little further to make a more savory cookie.
I’m amazed at this simple cookie recipe! The cookies are delicious. I’m not very skilled with the whole cutting a roll of dough into circles, so I used a small cookie scoop instead. Worked out just fine 🙂
When I first saw this recipe I was skeptical but, just had to try it. I was pleasantly surprised at how good they were!! I’m wondering if next time I might add some lavender?
When I first saw this recipe I was skeptical but, just had to try it. I was pleasantly surprised at how good they were!! I’m wondering if next time I might add some lavender?
Gotta give this one 5 stars… I reduced the sugar by about 1/8 Th of a cup, used fresh Rosemary, cooked on a Silpat for 10 minutes. Quite a different taste, the sweet and savoury is unique, a bit like a shortbread… But would be good with a soft cheese as another reviewer stated. I will certainly make these again, easy to pull together, and with the slice and bake, fast to get them portioned and baked.
Made just as written-very good and different! Easy to make and if you have lots of rosemary growing, like me, you’ll have all the ingredients on hand you’ll need to make these!
First of all, YUM!!! The reason I had to give it four stars is because I am the only person in my family who enjoys them. I uses 1-1/2 cups of all purpose flour and omitted the whole wheat flour because I didn’t have any whole wheat flour. These are great nonetheless, and I will definitely be making them again! Thanks for sharing this recipe!!!
Made to recipe. Rolling them in wrap was laughable and fun until I get the hang of it. Mine were about the size of a 50 cent piece. They lost their shape as I cut them so I put them in the freezer for a few hours. The flavor is nice, a little sweeter than I was expecting but definitely a nice change from chocolate chips and oatmeal raisin which are our staples 🙂 I’ll make these again. Thanks for the new recipe.
Followed the recipe to a T…except for the fact that I may have used more rosemary (maybe a bit too much even). The cookies are still delicious!!! Thanks for the recipe, I will make these again!
This recipe creates crisp, thin little cookies that can be served with sweet things, savory things, or alone. I brought them to a brunch and they paired really nicely with the soft cheeses. For me they don’t really work as a cookie, but they were still nice. Next time I’ll use less sugar and add 1/2 teaspoon of salt and possibly even a bit of grated Parmesan so that they are more like a sweet, aromatic cracker.
Extremely good! Make sure the batter is good and cold before you cut them!
they were good. I frigerated them for a week. I had a hard time slicing them. they didn’t stay round