Rosemary Butter Cookies

This recipe has been used in our family for over 20 years now. The simple cookie has a powerful effect on the senses, filling the house with the sweet fragrance of rosemary.
By / Photography By Jennifer Olson | November 01, 2014


Preheat oven to 350°. Chop rosemary in food processor. Cream together butter, sugar, salt and vanilla. Add flour and rosemary and beat until smooth. Stir in pecans and roll into small balls.

Place balls on an ungreased cookie sheet, 2 inches apart. Bake at 350° for 20 minutes, until just golden, not brown.

Let cool for 10 minutes before removing from cookie sheet. Yummy!

Source: Rosemary, Sweet Rosemary, written and illustrated by Sharon Lovejoy.



  • 1 tablespoon fresh rosemary, minced
  • 1 cup butter
  • ¾ cup confectioner’s sugar
  • 1 dash salt
  • 2 tablespoons vanilla (Mother’s addition to the recipe)
  • 2 cups flour
  • ¾ cup chopped pecans
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