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Recipe Summary

prep:
15 mins
chill:
45 mins
bake:
12 mins
total:
1 hr 12 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk together flour, rosemary and salt. In a stand mixer, beat butter and sugar on medium speed until well blended. Reduce speed to low and slowly add in flour mixture; blend until the mixture resembles coarse crumbs. Gather dough into two balls, wrap both tightly in plastic wrap and refrigerate for 30 minutes.

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  • Heat oven to 350°. Remove one dough ball and roll out to 1/4-inch thickness on parchment paper. Punch out cookies using a 31/2-inch tree-shaped cookie cutter. Transfer cutouts to a cookie sheet about 2 inches apart; refrigerate for 15 minutes. Repeat with second dough ball. Bake at 350° for 10 to 12 minutes. (Do not allow cookies to brown.) Transfer cookies to a cooling rack.

Nutrition Facts

127 calories; fat 8g; cholesterol 20mg; saturated fat 5g; carbohydrates 13g; protein 1g; sodium 74mg.
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