2 sticks butter, softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp. vanilla
4 cups all purpose flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
3 tbls. finely chopped rosemary
DIRECTIONS
Mix flour, cream of tartar, baking soda and salt in a large bowl.
In another large bowl, cream butter with oil, sugar and powdered sugar.
Add the eggs and vanilla to wet mixture. Stir well.
Slowly blend the dry mixture into the wet mixture.
Add the rosemary. Mix well. Form into a dough ball.
Roll the dough into logs approximately 1 1/2″ in diameter.
Wrap each log in waxed paper.
Chill for approximately 30 minutes.
Line a cookie sheet with parchment paper.
Preheat oven to 350 degrees.
Cut dough logs into 1/2″ slices.
If necessary, reshape dough into round circles before placing on parchment paper.
Bake for 15 minutes or until the bottom of the cookies is a light brown color.
Once you have made the dough for this recipe, you can make the 1 1/2″ logs, roll them in wax paper, fold the ends over, tape the long edge of the wax paper and the ends and keep them in the refrigerator for several weeks. This makes it very easy to bake the cookies whenever you want.
You can dress up these cookies! For Christmas, dip the tops of half of the cookies in a bowl with green sanding sugar and the other half of the cookies, dip in a bowl of red sanding sugar. You can also press a pecan half or a walnut half into the top of each cookies. Use your imagination!
I always double the recipe and keep logs in the refrigerator. They make nice gifts for Christmas and other events.
