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.