Rosemary Sand Cookies

Summary

Ingredients

• 2 tablespoon rosemary, freshly chopped
• 200 g butter
• 150 g suar, very fine
• 1 egg (s)
• 300 g flour
• salt
• Sugar, brown

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Instructions

1. First chop enough fresh rosemary needles to make two tablespoons full. Beat the butter at room temperature until foamy, gradually stir in 150 g of the finest sugar, two pinches of salt, an egg and the rosemary. Sift the flour and stir in as well.
2. Then knead the mixture so that it becomes a smooth dough. Divide the dough into four parts and shape each part into a 35 cm roll. Roll the rolls in brown sugar, wrap them in cling film and let them rest in the refrigerator for about two hours so that they solidify.
3. Heat the oven to 160 ° C (circulating air, top / bottom heat: 180 ° C). Line two baking sheets with parchment paper.
4. Take the dough rolls out of the refrigerator, unpack and cut into 1 cm thick thalers, turning the rolls over and over so that the thalers look pretty. Distribute the thalers on the baking sheets.
5. If you bake with convection, you can put both trays in the oven at once and bake for about twelve minutes, with top / bottom heat you bake the trays individually for about twelve minutes.