These lovely treats are a traditional part of our Christmas cookie platter. Because the scent of rosemary and the shape of its leaves remind me of pine needles, I cut these using a Christmas tree-shaped cookie cutter. They are fragile, so handle the dough and baked cookies carefully. —Amy Bartlett, Depew, New York
Ingredients
1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/8 teaspoon sea salt
Colored sugar, optional
4 cups confectioners' sugar
3 tablespoons meringue powder
10 to 12 tablespoons water
Green and brown food coloring
Large nonpareils
Instructions
1In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture.
2Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour.
3Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2x2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar now instead of frosting them after they're baked.
4Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks.
5For frosting, beat confectioners' sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add food coloring. Decorate cookies with frosting and nonpareils.
