Every year, the Columbus Dispatch publishes a holiday cookie section with some new recipes. Knowing that I would be doing my holiday baking, Mom would send me the Dispatch cookie section to give me some new ideas, and to say thanks I would always make sure that a big plate of cookies went her way at the end of the process. Mom always enjoyed a good Christmas cookie!
So, as a tribute to Mom, I visited the Dispatch cookie guide webpage for 2017 and tried to pick out a recipe that I thought Mom might like. She had a taste for the simple sugar cookies, and this rosemary cookie recipe (from Margaret M. Titerington of Ostrander) looked intriguing — the sort of straightforward cookie that Mom might have liked and that might have been baked back in old England during the holidays and consumed with a cup of tea with lots of milk.
Ingredients: 1 cup butter; 1 cup sugar; 2 eggs; 1 teaspoon baking soda; 4 cups flour; 1 cup oil (I use extra light olive oil); 1 cup powdered sugar; 1 teaspoon vanilla; 1 teaspoon cream of tartar; at least 2 tablespoons chopped fresh rosemary
Heat oven to 350 degrees.
Combine all ingredients, except rosemary, in mixing bowl. Mix thoroughly. You might need to add a little more flour if dough appears sticky — add 1 tablespoon at a time. Add rosemary and gently mix into batter. Chill the dough thoroughly until very firm.
Roll dough in small balls and then in sugar and flatten with the bottom of a glass dipped in sugar.
Bake, watching carefully until light golden — about 5 to 10 minutes. Baking time depends on how large you form the cookies.