The air is thick with the scent of Rosemary during the humid summer evenings we have here on the North Fork. Whether you use Rosemary to skewer meats and veggies on your outdoor grill, or add a few stems to your evening bath, its distinct flavor and homeopathic properties are profound. As well as smelling amazing, Rosemary boosts the immune system and one’s overall well being.
A innovative way to incorporate rosemary into your diet is by adding it to a healthy and sweet treat! These Rosemary-Honey cookies will both satisfy your sweet tooth and boost your health.
6 oz. butter, soft
3/4 cup brown sugar
3 oz. Blossom Meadow Honey
1/4 tsp. Rosemary, chopped finely
1/4 tsp. vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. North Fork Sea Salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Sift flour, baking soda, sea salt, and spices together and set aside. Using a stand mixer, cream together butter, sugar, and honey at medium speed until combined. Add the egg, followed by the rosemary and vanilla. Incorporate the dry ingredients, adding a bit at a time, and mix on low until just combined, scraping the sides of the bowl between each addition. Wrap the dough in plastic film in 4 batches and chill for at least 2 hours.
To bake, preheat oven to 325F. Roll out chilled dough on a floured surface with a rolling pin to 1/4″ thickness. Use a 3/4″ round cookie cutter to form each cookie. Place on parchment lined baking sheet and bake for 10-15 minutes, depending on cookie size.
Serve with homemade lemonade and spike it with a little Sorbetta Lemon Liqueur from LIV, Long Island Vodka, and make yourself a garden party.