Last week I made a bazillian and a half cookies. I only ate about 2 (okay maybe like 4) so when I recovered from all that baking and found that I still had dough left over I made my very own batch. The rosemary from my neighbour's front garden (shhhh) called out to me and gave the sweet buttery cookies a perfectly fragrant and adult twist.
I also had these cutesy striped paper bags (and hot pink string and washi tape) from Emerald and Ella leftover from our little blog challenge a couple of weeks ago which I thought would make the perfect little goodie bag. You know, if I was willing to share. (Quit asking, I'm not).
Recipe adapted from Sweetapolita
320g Butter, softened
3/4 cup Caster Sugar
1 tsp Vanilla Extract
2 and 1/4 cups Plain Flour
Pinch of Salt
A Couple Sprigs of Rosemary
Put the sugar and butter into the bowl of an electric mixer with a paddle attachment and beat on slow to medium speed until just incorporated. Add egg followed by vanilla and mix for about a minute until mixed in well. Sift in flour and salt then mix on low to medium again until just incorporated, making sure to scrape down sides of the bowl. The dough is ready when it starts clumping around the paddle.
Wrap in cling film and leave in the fridge to rest for at least an hour. Roll out onto a floured surface to about 0.5cm thickness then cut out small circles with a round cookie cutter. Into half of the cookies, press a 'sprig of a sprig' of rosemary. You only need a couple of leaves. Lay onto grease proof paper then refrigerate for another 15 mins.
Bake in a preheated oven at 185°C until the edges start to golden. Leave on the tray to cool before transferring to a wire rack. Sandwich cookies together with rosemary buttercream (recipe below) when completely cool.
1/3 cup Butter
1 cup Icing Sugar, sifted
Leaves from about 3 long sprigs of Rosemary
Chop rosemary leaves as finely as you can manage, or for extra points, pound in a mortar and pestle until it is a paste.
Beat butter and icing sugar until pale and fluffy.
Mix in rosemary.