10 min cooking time | 15 min prep

SERVES 4 - 6

  1. Pre - heat oven to 175°C or 350°F.
  2. Cream butter and sugar together. 
  3. Beat the egg and add to the butter, sugar mixture. 
  4. Add the rosemary and beat thoroughly. 
  5. Sift the flour and fold into the mixture. 
  6. Roll out the mixture on a floured board to a thickness of ¼ inch thick.
  7. Use cookie cutters or cut into squares. 
  8. Prepare a cooking tray with non-stick cooking spray.
  9. Place cookie pieces on a cookie tray.
  10. Cook in the oven at 175°C or 350°F.
  11. Cook for 10 minutes or until cookies are very slightly brown in color.
  12. Cool on a wire tray.
  13. Can be eaten warm or cold.  (Most are eaten before they get cold!!)


Rosemary varieties to choose from: Rosemary - Barbecue, Rosemary - Foxtail, Rosemary - Garden Pink, Rosemary - Gorizia, Rosemary - Ingauno Blue, Rosemary - Huntington Carpet, Rosemary - Sissinghurst Blue, Rosemary - Spice Island, Rosemary - Tuscan Blue.  The different varieties of Rosemary have a different flavor, so choose the one you like best!!

Intended as a guide only. Results can not be guaranteed.
User assumes risks of using plant and recipes from this site.

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