This unique recipe pairs the piney aromatic flavor of rosemary with the smoky tones of scotch in a delicious butter biscuit cookie. Parmesan cheese helps set off the sweet flavor with a bit of savory goodness.
1 cup (1 stick) butter
2 tablespoons honey
1/4 cup sugar, plus 2 tablespoons
1/4 cup heavy cream
2 tablespoons scotch (peaty and smoky)
1 teaspoon rosemary, chopped fine plus 1 teaspoon, chopped, for garnish
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roughly grated Parmesan
Using a stand or hand mixer, cream butter together with honey and 1/4 cup
sugar. Blend in egg, cream and scotch. Once well blended, add 1 teaspoon chopped
rosemary. Set aside.
In another bowl, mix together flour, baking powder and salt. Add dry ingredients
into wet ingredients to make a slightly sticky batter. Roll batter into a log
and wrap with cellophane.
Chill for 30-60 minutes.
Heat oven to 325 degrees F.
Slice dough in 1/4-inch slices. On a plate, mix remaining 2 tablespoons
sugar with chopped rosemary. Press cookies into sugar and chopped rosemary and
then sprinkle a small amount of grated Parmesan on top.
Lay out on baking sheet about an inch apart. I suggest using parchment paper
or a silicon mat on your baking tray to help reduce risk of burning. Bake cookies
for 15 - 18 minutes until bottoms are lightly golden and cheese is caramelized.