Rosemary Almond Cookies

1/2 cup unsalted butter
1/4 cup sugar
2 tsp vanilla
1 1/4 cup flour
1/4 tsp salt
1-2 Tbsp chopped rosemary
1/4 cup chopped almonds
1/4 cup sugar


Preheat oven to 350°


Cream together butter and 1/4 cup sugar, blend in vanilla; mix well. Stir in flour, salt, rosemary and almonds; mix well. Dough should be soft but not sticky. Add more flour, 1 Tbls at a time if needed. Roll dough into walnut size balls. Roll in 1/4 cup sugar. Flatten between palms to about 1/4 inch thickness. Place on greased cookie sheet.

15 to 20 minutes or until golden

This recipe comes from the kitchen of Barbara Kieran