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Fresh herbs meet sugar and butter goodness in this pretty cookie that’s sure to become the next hit in your holiday baking rotation.
Preheat oven to 325 degrees F.
In a bowl, whisk together flours, rosemary, thyme, baking powder and salt. Set aside.
In a separate bowl, beat together butter, powdered sugar and honey until well mixed (about 2 – 3 minutes).
Add flour mixture to butter mixture and beat until it resembles a coarse meal.
Pat the dough together into a ball until smooth. Divide the ball in half.
For each half, roll out into an 8-inch circle on a parchment paper lined baking tray.
Score the edges of the circle with a fork and score lines across the circle to divide it into 8 wedges (like a pizza). Don’t cut all the way through. You are just scoring it.
For each “slice”, adorn with a small sprig of rosemary and thyme. Sprinkle each circle with a dash of granulated sugar.
Bake for 20 minutes or until edges are just lightly browned.
Cool on a rack for 5 minutes then cut each circle into 8 pieces.
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