Buttery cookies with excellent texture and an exotic hint of rosemary. Ingredients 1 cup Butter softened 3/4 cup Sugar 1 Egg 1 teaspoon Vanilla 2 1/2 cups Flour 1 tablespoon Rosemary finely chopped 3/4 teaspoon Salt 1/2 cup Turbinado sugar (aka raw sugar--brownish sugar with large crystals)

Instructions
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt. Mix just until combined.

Halve dough; shape each half into a log about 1 1/2 inches in diameter. Sprinkle half of turbinado sugar on a large sheet of plastic wrap. Roll log in sugar until coated, then wrap well in plastic wrap. Repeat with other log and remaining sugar. Transfer logs to freezer and freeze until firm, at least 1 hour.

Preheat oven to 375 degreed. Cut each log into 1/4 inch thick rounds. Space 1 inch apart on greased baking sheets. Bake until edges are golden, 14-18 minutes. Let cool on sheets for 5-10 minutes, then transfer to wire racks.

Store in airtight container at room temperature up to 3 days. Logs of uncooked dough can also be more thoroughly wrapped and stored in the freezer for several months.

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Yields: 4 Dozen