These Lavender Rosemary Freezer Cookies are not like eating soap, promise. My children can testify! This is a classic butter cookie recipe with simple ingredients, made special by adding a little fresh lavender and rosemary from our garden. I use my home made yogurt fresh from the dairy- store bought regular or greek yogurt is fine! This is my new go too butter cookie recipe, perfect for up coming holiday. You can get creative and add your own spin; maybe mint, lemon or almond? A little pumpkin and maple for fall? Experiment and enjoy. I tried to put detailed instructions for a no fail cookie!
- 2 Sticks Butter (at room temperature)
- 1 1/2 C Sugar
- 1 Tbsp Yogurt
- 2 Eggs (at room temperature)
- 2 Tsp Vanilla
- 4 C Flour ( sifted)
- 3 Tsp Salt
- 2 Tbsp Minced Rosemary
- 1 Tbsp Minced Lavender Flowers
In large bowl (not the mixing stand bowl) sift flour. Stir in salt, rosemary and lavender.
In mixing bowl cream butter and sugar at high-speed until light and airy, (see pictured).
Beat in 1 egg as a time on low, add vanilla. Add 1/4 dry mixture and mix on medium, stop, scrape sides, and repeat for remaining dry ingredients. Do not over mix; (leads to tougher cookie). Chill 30 minutes. Place 1/3 chilled mixture on parchment paper and roll into log.
Place in bag or cover in plastic wrap. Repeat with remaining dough. Store in freezer for up to 4 months. Thaw a little before using (approx 10 minutes), then slice in 1/4″ rounds and bake on parchment lined baking sheet for 10 -15 minutes at 350 F. Enjoy your beautiful cookies, they make a great gift in special tin as well!