This cookie was eaten on the podcast in episode 013 – Link

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 ¼ cups unsalted butter
• 2 cups white sugar
• 2 eggs
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract
• ¼ cup white sugar for topping
• 2 tablespoons finely chopped fresh rosemary for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the flour, baking soda, cinnamon, and salt; set aside.
3. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla and almond extract.
4. Gradually stir in the dry ingredients, except rosemary until just blended.
5. Roll the dough into walnut sized balls and roll the balls in a mixture of the remaining ¼ cup of sugar and the rosemary.
6. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
7. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges.
8. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 30 cookies.