Recipe by sueb
"Refrigerator cookies with my favorite herb, rosemary! I developed the recipe for Christmas baking, but it would be wonderful any time of year!"
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whole wheat flour
finely chopped fresh rosemary
Holy cow... Don't just sit there!! Go snip some rosemary (and don't even THINK about using the dried stuff) and make these cookies! They are fantastic. I ate half a dozen while baking these and I still can't keep my hands off of them! The size of this tasty little cookie is perfect, the sweetness is perfect, the rosemary flavor is perfect, the crisp is perfect... What a divine addition to our holiday cookie tray. Thank you SO much for this recipe. It is a new favorite in our house. :)
I was torn between this recipe and another rosemary recipe here, so I made mini-batches of both, baked them in the toaster oven, and compared them. Although my family seemed to like the other recipe better, I definitely appreciate that these have more of a "cookielike" texture. They are also quite hearty, and not too sweet, but sweeter than the other batch I made. Thanks, sueb.
Very tastey little cookie! I love it! Thanks.
Okay, I'm not sure why I always think I can slice cookies bc I clearly can't. Every time I try a sliced cookie recipe, the slices always end up looking like little malformed blocks of dough, so I end up rolling the pieces up and flattening them out into little discs, and they always end up less flat than they're supposed to. This time was no exception for me--don't know what my malfunction is, but obviously it's there. So I ended up baking for about 18-20 minutes and they were little cookies with little muffin type tops. These are a sweet cookie, not savory at all, with a punch of rosemary. They are okay by themselves but better with tea. These were fun to make (minus my inability to roll and slice)--maybe one of htese days I will learn how to cut cookie slices and revisit slicing these little cookies. Thanks for the recipe!
The only thing I would change about this recipe is cutting the amount of sugar down to 1/2 C. They were really good but so sweet they made my teeth cry! Also, i would put the slices back in the freezer for about 20 min while the oven is preheating, so that they hold their shape better while baking.
These bake up beautifully! I have now made 2 batches and have a request for a 3rd batch before next weekend. I used dry rosemary, which I ground until almost a powder so there are no hard spikey bits. The flavor comes through without being overwhelming. They are a lovely delicate treat with a cup of tea. Thanks for a great recipe!
Rosemary is one of my favorite herbs. I have a plant growing in my kitchen and couldn't wait to try this recipe. These are wonderful! They're light, crispy, and delicious. I think I expected a more savory finished product, but these are a sweet treat (not overly sweet, just right.) I will definitely be making these again - the next time my plant goes out of control. Thanks for a great new use for Rosemary!
What an interesting cookie. Followed the recipe as written and thought it was good. You really have to have tea or coffee with this cookie. One of my daughters took a bite and wouldn't have another. I froze one log for about a week and didn't taste as good as the first batch, so I wouldn't recommend freezing any portion of it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 15
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