Caraway and Rosemary Butter Cookie

50m

1 cup
salted butter, room temperature
1/2 cup
granulated sugar
2 cups
flour, sifted
1 cup
pecans, finely chopped
1 tsp
vanilla
2-3 tsp
water
1/2-3/4 tsp
rosemary, finely chopped
1/4-1/2 tsp
caraway seeds, finely chopped
1/4 tsp
salt
1/2 cup
powdered sugar
  1. Preheat the oven to 300 degrees F and line two baking sheets with parchment paper.

  2. Using a stand mixer or a large bowl with a handheld mixer, cream the butter thoroughly until it is light and fluffy, about 2 minutes.

  3. Pause mixing and add in the sugar, sifted flour, finely chopped pecans, vanilla, water, chopped rosemary, chopped caraway seeds, and salt.

  4. Beat the mixture until the ingredients have combined, about 1-2 minutes.

  5. Place the entire mixing bowl in the freezer for about 5 minutes (pro-tip: chilling the dough enables the the cookie to retain its ball shape during baking).

  6. Once chilled, roll all of the dough into about 1/2-inch balls. There should be about 50 dough balls in total. Arrange the dough balls on a cookie sheet with about 1-inch space between each cookie.

  7. Place the baking sheets in the middle of the oven and bake for about 30-35 minutes. Once the cookies have baked and cooled on a baking rack for about 5-10 minutes, roll in sifted powdered sugar and serve.

I WANT MY OWN COOKING SHOW!

FoodyTV's talent scouts are looking for the next incredible culinary talent. Is that you?