Happy Halloween! Derived from the Pagan holiday of Samhain, this marks a time when it is believed that the veil between the worlds is at its thinnest, and the dead may walk the earth for one night only. It is a time for divination and for remembering those we have lost.
With that in mind, I’m happy to share my recipe for Rosemary Remembrance Cookies. Long associated with remembrance and the dead, rosemary adds a slight herbal note to these sugar cookies, making them a perfect grown-up treat!
Rosemary Remembrance cookies
- 3/4 of a stick of butter at room temperature
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 2 1/2 cups flour
With an electric mixer, cream the butter until soft. Add the sugar gradually and continue beating until light and fluffy.
Slowly mix in the whole egg and the egg yolk. Add the vanilla, rosemary, and salt. Mix well.
Add the flour and stir to blend. Gather the dough into a ball, wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F. On a floured surface, roll out the dough to about 1/8 inch thickness, and cut out rounds or shapes with cookie cutters.
Bake 1 sheet at a time in the middle of the oven for 8-11 minutes, or until edges are lightly golden. Transfer to a rack to cool and enjoy.
And don’t forget to leave out a plate for the departed!