Desserts/pistachio-mint-meringues

Makes: 48 cookies

Active Time: 35 minutes

Total Time: 1 hours 35 minutes

From: Tante

Ingredients

1 1/2 cups (3 sticks) unsalted butter, at room temperature

2/3 cup sugar

2 tbsp fresh rosemary, minced

2 1/4 cups unbleached all-purpose flour

1/2 cup white or brown rice flour

1/4 teaspoon salt

coarse sea salt for topping

Directions

Step 1

Preheat oven to 375º.

Step 2

Cream the butter and sugar in a large bowl until pale yellow and light. add the sugar and continue mixing until the mixture is fluffy.

Step 3

Add both flours, the salt, and the rosemary to the butter mixture, and mix until thoroughly combined. The dough will be somewhat soft. Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.

Step 4

Roll the dough into a log, and cut into 1/4 inch thick slices. Place about 1/2 inch apart on the baking sheets. Sprinkle with a LITTLE bit of coarse salt and bake in the center of the oven until gold at the edges, 12 to 15 minutes.

Step 5

Remove from the oven, sprinkle with a LITTLE bit more coarse salt, and transfer them onto wire racks to cool. Makes about 4 dozen.