By Kelly Bogard

How many of you have a Junior League cookbook from somewhere in the world? I have about two dozen from different places–Amarillo, Denver, New Orleans and Tyler, just to name a few. There is just something about the recipes in Junior League cookbooks–the attention to detail, the time-honored traditions, the beautiful photos. These ladies know what they’re doing!

My favorite Junior League cookbook is from my hometown. The Simply Serving cookbook, compiled by the Junior League of Waco, is an amazing cookbook. One of the best cookie recipes comes from this book and, with their permission, I’ll share it with you today. Rosemary Cookies are a savory addition to an otherwise ordinary sugar cookie. Don’t get me wrong. Sugar cookies are really good, but when you add rosemary to the mix, it takes them to a whole new level.

ingredients For Rosemary Cookies, you will need…
½ cup butter, softened
½ cup shortening
1 ½ cups sugar, plus some for finishing
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons fresh rosemary, chopped

Rosemary is a hearty plant, and it holds up well in the Texas heat. In fact, I have two bushes in my front yard, and I have plenty to share if you need some. Before you get started, make sure your oven is preheated to 400 degrees F.

butter, shortening, and sugar
First, mix together the butter, shortening and sugar until light and fluffy.

dough
Add your eggs and continue mixing until well combined. Next, sift the flour into the mix and beat again. With your mixer still running, go ahead and add the cream of tartar, baking soda and salt.

batter with rosemary
Finally, add your chopped rosemary and blend well.

rolled cookies
On an ungreased cookie sheet, place rolled cookie balls about one and a half inches apart. I use parchment paper because I find it easier to move them to cool right away.

pressed
Now it’s time to “smush” them. Grab a drinking glass, dip the bottom of the glass in the bowl of cookie dough to moisten and then into a plate of sugar. Press the glass on top of each cookie ball to flatten.

baked
Bake for 8 minutes and move to a cooling rack as soon as they come out of the oven.

This cookie has a unique flavor that will have everyone coming back for more. Thanks again to the ladies of the Junior League of Waco for allowing me to share this recipe and for all you do for our community. I am so proud to be a part of such a worthwhile and generous organization.

From all of us at Texas Table Top, enjoy!

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Recipe: Rosemary Cookies

Summary: Savory, light cookie that’s great for summer

rosemary cookies

  

Ingredients

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups sugar, plus some for finishing
  • 2 eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons fresh rosemary, chopped
  •    

    Instructions

  • Preheat oven to 400 degrees F.
  • Cream the butter, shortening and sugar in a mixing bowl until light and fluffy.
  • Beat in the eggs.
  • Sift the flour into the mixture and mix well.
  • Mix in the cream of tartar, baking soda and salt.
  • Add the rosemary and mix well.
  • Shape into small balls and place on an ungreased cookie sheet.
  • Dip the bottom of a drinking glass in the cookie dough bowl, then in additional sugar and press the cookies to flatten.
  • Bake for 8 minutes.
  • Loosen from the cookie sheet immediately and move to cooling rack.
  •   

    Prep time (duration): 30 minutes

    Cooking time (duration): 8 minutes

    Number of servings (yield): 3 dozen cookies

    Recipe courtesy of Junior League of Waco, Inc.; Simply Serving, Recipes from the Heart of Texas; Copyright 2005

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    Kelly Bogard

    Food Editor

    Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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