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
- 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.
- Set out to cool on wire rack.
- Store in airtight container.
Yield: 3 dozen cookies
Recipe by Andrea Newberry, Forkable
Recipe and photo credit (used with permission):
Dairy Farmers of Wisconsin
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.