Reviews (4 reviews)

• 
  user-6605455 | 12/30/2016

  I loved the flavor of these cookies; however, the cookies were too large and the dough too dry. I added small portions of cream until the dough held together. I'd like to see an update to this recipe. It seems that something was left out. Next time, I'd use 4 or 5 disks to make smaller cookies.

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  user-436767 | 12/19/2016

  These cookies are delicious, but I wonder if anyone else has had the problem I encountered. The dough is too dry to cohere. I've made the batch three times, so I don't think I'm misreading it in the magazine. The first time I added an egg. This time, I think I"ll try a bit of ice water. The dough feels like pie dough - but not quite short enough nor wet enough to keep it from crumbling. I love the idea of this rosemary cookie and want it to become a staple for our fall harvest meal when we remember family members who are no longer with us.

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  jasper01 | 12/11/2016

  I think the egg wash was a mistake because it made the decorative sugar melt in a messy way. They taste good but are not as attractive as the picture. I had planned to give cookies away as a Christmas gift but these will not be in the tin.

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  hjbp | 12/05/2016

  1.Instead of forming the dough into 3-inch thick disks and refrigerating them, then rolling the disks into 7-inch rounds between parchment paper, prepping the cookies on a cookie sheet and again refrigerating them on the sheet before baking them, I did it a much simpler and successful way. I rolled the 3 disks into -inch thick 7-inch rounds between parchment paper initially and refrigerated the 7-inch disks. Then I took the cold disk and lifted the top parchment sheet from the disk, then placed it back down and flipped the disk over. I removed the now top parchment sheet, quickly prepped the cookies and placed the loose still cold cookies on a cookie sheet and baked.2.These cookies are huge. When you think about cutting the 7-inch disk pizza-style into 8 cookies you end up with a cookie 3 inches long and the wide edge almost 3 inches across. If you are going for a rustic looking large cookie, task accomplished. If I were to make these again I would roll the dough into a log 1 inch in diameter and slice them up for a more manageable size.3.At first I was not sure if I liked the cookies. They have a different taste and yes, they are good. They are delicate, all that butter! Everyone I gave a sample really liked them. One comment was that the coarse-grained sugar interfered with the delicate taste of the cookie and could be omitted.