Rosemary Walnut Butter Cookies
  1. Place walnuts, rosemary and 1 tablespoon of flour and pulse until the walnuts are a fine powder (I left mine a little chunky, and it was good).
  2. Combine remaining flour, salt and the walnut mixture in a small bowl and set aside.
  3. Cream the butter, add in the sugar until you have a light fluffy mixture and then beat in the egg, mixing until the batter is smooth.
  4. Combine dry and wet ingredients and mix slowly until combined.
  5. Scrape the dough onto a piece of plastic wrap and wrap tightly forming it into a long tube shape. Chill in the fridge for at least thirty minutes.
  6. Line a baking sheet with foil or parchment and preheat the oven to 350 F.
  7. Slice the chilled dough into 1/8″ – 1/4″ slices and arrange on the cookie sheets about half an inch apart.
  8. Bake about 12 – 15 minutes or until the bottoms are golden.
  9. Cool the cookies on a rack and store in an airtight container.
Recipe Notes

By Budget Betty