We've got the whole family hooked on these cookies!


Supplies Used:

Libby Pritchett, Midwest Farmer's Daughter & My Friend Loubert
Zoe Pearn, While You Were Sleeping
Holly & Nikki Designs, Mulbery Lane
Christy Lyle, Strips and Stitches
Susan Godfrey,Dreaming of Spring & Zoo to You
shabby Princess, Gabby
Fee Jardine, Jolly Folly



Grandma Rosemary Nut Rolls
makes 80 cookies

1/2 cup milk
1 package dry yeast
3 cup flour
1/2 tsp salt
1 1/2 sticks unsalted butter, chilled and cut into pats
3 egg yolks
2 tsp. vanilla extract
2 cups (approx.) sugar
1 cup ground pecans, 2/3-3/4 c before grinding
1 tbsp. finely chopped fresh rosemary

Preheat the oven to 375°F. Heat the milk up until it is slightly warm (approx 100°F), stir in the yeast, and set aside. In a large mixing bowl, stir the flour and salt together with a fork. Work in butter bit by bit until the mix looks like pebbles or pea gravel. Work the liquids in with a fork, and press dough into a ball. Cut the dough in half, and then each half into 5, and roll into balls. Mix the rosemary with the ground nuts. Sprinkle a cutting board with approx. 2 tbs sugar, and roll out one of the rounds into a 7 inch circle. Sprinkle the top with about a tablespoon of sugar, and spread 1 1/2 tablespoons of the nut mixture around the outer circumference of the dough. Cut into 8 equal wedges. Roll the wedges up towards the center, starting with the filling side, and place point side down, about an inch apart, on a lined baking sheet. Repeat above steps for remaining dough. Bake 10-12 minutes or until cookies puff slightly and start to brown. Transfer to racks to cool, and serve when warm — or store in an airtight container, and reheat at 300°F for 5 minutes before serving.