Scotch Rosemary Biscuit Cookies

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.

Yield: 3 dozen cookies

Ingredients

• 1 cup (1 stick) butter
• 2 tablespoons honey
• 1/4 cup + 2 tablespoons granulated sugar
• 1 egg
• 1/4 cup heavy cream
• 2 tablespoons scotch (peaty and smoky)
• 1 teaspoon rosemary, chopped fine, + 1 teaspoon, chopped, for garnish
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup roughly grated Parmesan

Instructions

1. 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.
2. 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.
3. Chill for 30 to 60 minutes.
4. Heat oven to 325 degrees F.
5. 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.
6. 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 to 18 minutes until bottoms are lightly golden and cheese is caramelized.
7. Set out to cool on wire rack.
8. Store in airtight container.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin
Recipe by Andrea Newberry, Forkable