These Cranberry Rosemary Butter Cookies are the perfect mix of sweet and savory and make a wonderful addition to your Christmas and holiday cookie baking!
- 1 cup unsalted butter, room temperature (2 sticks)
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- 2 1/2 cups sifted all-purpose flour
- 1 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup dried cranberries
- 2 tbsp finely chopped fresh rosemary leaves
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and light-brown sugar; beat on high speed until fluffy, 2 to 3 minutes.
- Add egg and vanilla, lemon zest and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.
- With a rubber spatula, fold cranberries and rosemary leaves into the dough until well combined.
- Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
- Heat oven to 350 degrees. Line baking sheet with parchment paper. Roll cookie log in sugar, coating it evenly, and slice into 1/4-inch rounds with a sharp knife. Place cookies on baking sheet about 1 inch apart.
- Bake until golden brown, 15 to 20 minutes.
- Remove from oven, and let cool completely on wire racks.
Adapted from Martha Stewart’s French Butter Cookies; Martha Stewart Living, May, 1995
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American