Rosemary Butter Cookies

Great for a start to any get together.  From Food and Drink Holiday 2015.

2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground white pepper (optional)
2 tbsp very finely chopped fresh rosemary
1 egg
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 tsp pure vanilla extract
Fresh rosemary for garnish

• In a bowl, blend flour with baking powder, salt, white pepper and rosemary.  In a larger bowl, using an electric mixer on medium, beat egg with butter, sugar and vanilla for about 2 minutes.  Using low speed, gradually beat in about half the flour mixture.  Then stir in remaining mixture using a spatula or spoon.
• Using floured hands, gather dough into a ball.  Divide into 4 portions.  On a lightly floured surface, shape each into a log about 1 1/4 inches wide and 8 inches long.  Wrap in clear wrap or waxed paper.  Refrigerate until firm, at least 1 hour or up to 1 week.  Alternatively seal in a plastic bag and freeze up to 6 months, but move to the refrigerator for a day before slicing.
• To bake, preheat oven to 325F.
• Remove a log from the refrigerator; let stand at room temperature about 10 minutes to make it easier to slice.  Then slice in 1/4 inch thick rounds.  Place on a large parchment lined baking sheet, dipping cookie tops into finely chopped rosemary or gently pressing a tiny sprig on each if you wish.
• Bake in centre of preheated oven until cookie bottoms are pale golden, 9 to 10 minutes.  Remove right away to a rack to cool completely.   Repeat with remaining dough.  Cookies will keep well stored in an airtight container in a cool place up to 1 week.

Makes 120 small cookies.

HAZELNUT SAGE BUTTER COOKIES

Toast 1/2 cup hazelnuts on a baking sheet at 350F until skins crack, 7 to 8 minutes.  Tumble into a towel and rub to remove skins.  finely chop nuts.  Prepare recipe as above but use 1 tbsp dried leaf sage in place of rosemary, crumbling it between your fingers as you add.  Omit pepper.  After stirring in the flour, stir in nuts.  Continue as in recipe, sprinkling the top of the cookies with finely chopped nuts before baking if you like.