- 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
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.