Rosemary Tea Biscuits

Rosemary Biscuits
I love how the Brits have tea and biscuits!

Biscuits = what Americans would call tea cookies.

I feel as though biscuits should be extra special, as tea time is usually a special occasion in my world. These are perfect! They are buttery, not too sweet and have just the right amount of rosemary flavor to make these biscuits unique.

3 sticks unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
3 & 1/2 cups all-purpose flour
1/4 teaspoon salt
1 Tablespoon fresh rosemary, finely chopped

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla and almond extract and mix. Add the flour, salt and rosemary and mix on low until the dough starts to come together. Dump onto a surface dusted with flour, divide and shape into two logs the deisred circumference of your cookie {Mine were about 1/2 inch.} Wrap with parchment paper or plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees.
Take the cookie dough out of the fridge and cut into about 1/4 inch slices and place on a baking sheet lined with parchment paper.
Bake for about 15 minutes, until the edges begin to brown.

Rosemary Biscuits


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