Rosemary Slices

Recipe View In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (Approximately 3-5 minutes)

Recipe View Beat in the egg until fully incorporated. (Approximately 1-2 minutes)

Recipe View In a separate bowl, whisk together the whole wheat flour, all-purpose flour, finely chopped rosemary, and baking powder.

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Recipe View Divide the dough into two equal portions. Shape each portion into a log approximately 1 1/4 inches in diameter.

Recipe View Wrap each log tightly in plastic wrap and refrigerate for a minimum of 2 hours, or freeze for 1 hour, to allow the dough to firm up.

Recipe View Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Recipe View Remove the dough logs from the refrigerator or freezer and unwrap them. Using a sharp knife, slice the logs into thin rounds, about 1/8 to 1/4 inch thick.

Recipe View Arrange the slices on the prepared baking sheets, leaving a little space between each cookie.

Recipe View Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies are set.

Recipe View Remove from the oven and let the cookies cool on the baking sheets for 1 minute before transferring them to wire racks to cool completely.