These Rosemary Refrigerator Cookies bring back so many memories. My Grandma Patty was an herb farmer and entrepreneur starting in the 1980s. Not an easy feat for the wife of a farmer in a small town in south Texas. Not only did she grow herbs which she sold to local restaurants and grocery stores, but she created recipes specifically for her herbs. I wonder where I got my love of fresh food from? I did a little Googling today and found this article from a few years ago!
These cookies filled her deep freezer. She would make HUGE batches and just save them for when she would do demos at stores. I remember one day, I realized just how many dozens of cookies she had back there. She couldn’t possible miss 2 or 3. But I didn’t eat just 2 or 3. I could. not. quit. these cookies and I ate until my stomach hurt. One would think I would have learned a lesson, or at least have a strong aversion to rosemary and lemon flavored things, but I do not. I made Rosemary Refrigerator Cookies recently and I found myself AGAIN going back to the fridge over and over again. They are simple to make, seem super fancy, and easy to keep in the freezer for a dinner party or to give as a gift.
If you want to gild the lily like I always do, melt some bittersweet chocolate chips with some coconut oil and dip the cookies in the chocolate! I dare you not to eat 10 cookies!
Do you have a food that is just filled with nostalgia that you cannot quit? Let me know in the comments!
Rosemary Butter Cookies
- food processor or pastry blender
- 1/2 cup cold butter diced into pea-sized pieces
- 1 cup flour
- 1/2 cup sugar
- 1 egg yolk
- 2 tbsp fresh rosemary finely chopped
- Zest of 1 lemon
- In the food processor, pulse cold butter and flour until it looks like a coarse meal.
- Add sugar, egg yolk, rosemary, and lemon zest. Mix until it is well combined and a dough balls up.
- On a piece of wax paper, form dough into a cylinder, about 1.5 inches in diameter. Wrap up the log of dough in the wax paper and chill in the fridge overnight, or in the freezer for 2-3 hours. You want the dough to be firm so that it still holds its shape when you slice it.
- Once the dough is chilled, slice into rounds about 1/4 inch thick.
- Place on a parchment-lined baking sheet, about 1/2 inch apart. Cook for 10-13 minutes until the edges start turning a nice golden brown, but the tops are not.
- Remove and let cool. Dip in chocolate if you so choose.
Combine 1 cup semi-sweet chocolate chips and 1 tbsp coconut oil into a medium microwave-safe bowl. Microwave for 45-60 seconds until it is melted, stirring every 20 seconds. Drizzle chocolate over the cookies, or dip the cookies however you like. Place them on a tray lined with wax paper and chill until the chocolate is set.
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