Rosemary Butter Cookies

• 1 cup unsalted butter, softened
• 34 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 12 cups all-purpose flour, sifted
• 1 tablespoon fresh rosemary, chopped (not dried)
• 34 teaspoon salt
• 12 cup sanding sugar (available in cake- or food specialty stores)

1. In the bowl of an electric mixer, mix butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
2. Mix in egg and vanilla.
3. Add flour, rosemary and salt; mix on low speed until incorporated.
4. Divide dough in half; shape each piece into a log.
5. Place each log on a 12-inch by-16-inch piece of parchment.
6. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along the edge of parchment at each turn to narrow log and force out air.
7. Transfer to paper towel tubes.
8. Freeze 1 hour.
9. Preheat oven to 375 degrees.
10. Line a baking sheet with parchment paper.
11. Roll logs in sanding sugar; slice 1/4 inch thick.
12. Arrange 1 inch apart on prepared sheet.
13. Bake until edges are golden, 18 to 20 minutes.
14. Transfer to wire racks and let cool.

unsalted butter, sugar, egg, vanilla, flour, fresh rosemary, salt, sanding sugar

Taken from www.food.com/recipe/rosemary-butter-cookies-273587 (may not work)