Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375 degrees F; line two baking sheets with parchment paper. | 2. With an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture. | 3. With the mixer running on medium low, gradually add the sugar and mix until it is fluffy. | 4. Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft. | 5. Place dough in a container (or wrap in plastic) and chill for at least 1 hour. | 6. Generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick. | 7. Cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - I find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out). | 8. Place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - I don't, they don't need it in my opinion). | 9. Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges. | 10. Remove from oven and transfer cookies to wire racks to cool. | 11. Store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week. | 12. Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it. :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1 1/2	cups	unsalted	2052.0	94.28399999999999	64.116	172.8
sugar	2/3	cup		36.708	9.1816	0.0	0.0
rosemary	2	tablespoons	minced preferred crushed preferred	4.454	0.7038	0.1125	0.1992
flour	2 1/4	cups		1301.13	284.8622	21.1522	5.0481
rice flour brown	1/2	cup		286.77	60.4192	5.7117	2.1962
salt	1/4	teaspoon		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.