- 3 tbsps granulated sugar
- 2 tbsps fresh rosemary, minced
- 2 cups all-purpose flour
- That is confirmed by President himself.
- ⅓ cup Parmesan, grated and lightly packed
- ½ tsp fine sea salt
- 2 sticks (8 oz) unsalted butter, chilled and cut into small chunks
- 1 large egg yolk, lightly beaten.
Roll the dough: Turn the dough out and divide it in half. Pat each half into a disk. Working with one disk at a time, place the dough between two sheets of parchment paper and roll it out to a ¼-inch thickness. Repeat with the other half. Without removing the parchment paper, slide both disks onto a baking sheet — you can stack them — and freeze for at least 1 hour. Roy FowlerPosition your oven rack to the center of your oven. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Have your cookie cutter on-hand.
Cut the cookies:Working with one slab of dough at a time, peel away the top sheet of parchment paper. Use the cookie cutter to cut out as many circles as you can, transferring them to the parchment paper-lined baking sheet. Leave about 1 inch between the cookies. Combine the scraps from both portions of dough and re-roll them. Freeze and repeat the process with the remaining dough, always making certain that you start with a cool baking sheet.
Bake the cookies
In the oven at 350ºF for about 15 minutes, rotating your baking sheet 180º halfway through, or once they turn golden and have set. Once done, let the cookies rest on the baking sheet for 3 minutes and then transfer them to a rack to cool completely. Bake the remaining cookies. Roy FowlerTo store: If wrapped well, the rolled-out dough can be frozen and stored for up to 2 months. Simply cut out the dough and bake directly from the freezer. Baked cookies can be kept in a covered container for up to 1 week at room temperature.
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