Rosemary is a symbol of remembrance. I tend to make these cookies between October 30th and November 15th. Remembrance Cookies are suitable not only for the Celtic and Pagan holiday Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day. Making them ideal to remember those who have passed. Serve them with fresh sprigs of rosemary and on two plates, one for the living and one for the dead, which is ideal but not a necessity.
Remembrance Cookies
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1 1/2 cups powdered sugar (icing sugar)
1 cup unsalted butter, softened
1 egg
2 teaspoons vanilla extract
1 teaspoon almond extract
1 to 2 tablespoons chopped fresh rosemary
2 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Preheat oven to 375ºF.
In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.
In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours.
On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.
Notes: Ovens vary and sorted shapes bake differently therefore I found my baking time to be 4 to 6 minutes.
