The summer herb garden has been rampaging this year, and I have a rosemary bush that won’t quit. I’ll have plenty for use when the pears come in to make Rosemary Pear Butter and I’ll make a couple of dishes of Chicken, Prosciutto and Rosemary Lasagna. But I have also been using it in all sorts of interesting ways, trying to step out of my normal routine.
Delicately brushing that line between sweet and savory, these little bites are lovely beside a glass of champagne or crisp white wine. I’ve even served them on a cheese board with some soft goat cheese.
Lemon Rosemary Cocktail Wafers
½ cup (1 stick) butter, softened
½ cup granulated sugar
2 Tablespoons chopped fresh rosemary
2 Tablespoons grated lemon zest
1 cup all-purpose flour
½ teaspoon salt
Beat the butter and sugar together in the bowl of a stand mixer until light and fluffy. Add the egg and beat until well blended. Make sure your rosemary is very finely chopped – use an electric spice grinder if you have one, if not chop as much as possible with a heavy knife. Add the rosemary and lemon zest to the bowl and beat until blended. Add the flour and salt and beat until combined and smooth.
Scoop half the dough onto a long piece of plastic wrap and shape into a log. Roll the dough up and wrap tightly into a small, thin log. I like to make these a small bites, so I roll the log about 1-inch in diameter. Repeat with the remaining dough. Refrigerate the logs for at least an hour, but these will keep in the fridge for several days.
When ready to bake, preheat the oven to 350°. Line a baking sheet with parchment paper. Remove the dough from the fridge and slice wafers, about 1/8 of an ich thick from the logs. Lay them on the baking sheet about ½ and inch apart and bake for 5 minutes, just until the centers are firm and the edges are slightly brown. Remove to wire racks to cool completely.
Makes about 40 wafers