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Scotch Rosemary Biscuit Cookies

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.


  • 1 cup (1 stick) butter
  • 2 tablespoons honey
  • 1/4 cup sugar, plus 2 tablespoons
  • 1 egg
  • 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


  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 30-60 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 - 18 minutes until bottoms are lightly golden and cheese is caramelized.
  7. Set out to cool on wire rack.
  8. Store in airtight container.

Makes 3 dozen cookies.

Recipe by Andrea Newberry, Forkable

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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