Sunday, January 15, 2012

Rosemary Honey Cookies

Christmas is over and I'm still craving cookies. Must have cookies. What to do, what to do?  Get out the massive 200+page recipe book of COOKIES, that's what!

That was me the other night. I found this recipe for Rosemary Honey Cookies that sounded fantastic and the taste ended up being so delicious - unlike any other cookie I'd ever eaten (and I've eaten a lot of cookies).

The recipe calls for crushed, dried rosemary (I sometimes make my own by simply stripping the needles off and putting them on a paper towel and leaving them out to dry for a couple of days - this works really well during the winter when the humidity is low). But you can use dried rosemary from your pantry and it will turn out fine.  This is a softer, more cake-like cookie. Enjoy!


1/2 C shortening
1/4 C butter, softened
3/4 C sugar
1 egg
1/4 C honey
1 TBL lemon juice
2 C flour
2 tsp dried rosemary, crushed
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Pre-heat oven to 325.

1. In a mixing bowl, cream shortening, butter and sugar until creamy and smooth. Beat in the egg, honey and lemon juice.

2. Combine the flour, rosemary, baking soda, salt, cinnamon and nutmeg. (You can put it through a sifter, or just blend very well in a bowl - either way is fine).

3. Drop by teaspoonfuls, 2 inches apart, onto parchment lined baking sheets (or you can grease your sheets if you like). Bake for 12 - 14 minutes, or until lightly browned. Remove to wire racks and cool.

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