Rosemary Walnut Butter Cookies
chopped (add more to taste)
All Purpose Flour
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).
Combine remaining flour, salt and the walnut mixture in a small bowl and set aside.
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.
Combine dry and wet ingredients and mix slowly until combined.
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.
Line a baking sheet with foil or parchment and preheat the oven to 350 F.
Slice the chilled dough into 1/8″ – 1/4″ slices and arrange on the cookie sheets about half an inch apart.
Bake about 12 – 15 minutes or until the bottoms are golden.
Cool the cookies on a rack and store in an airtight container.
By Budget Betty