Rosemary Butter Cookies

INGREDIENTS

·         1 cup (2 sticks) unsalted butter, softened

·         3/4 cup granulated sugar

·         1 large egg

·         1 egg white, beaten

·         1 teaspoon pure vanilla extract

·         2 1/2 cups sifted all-purpose flour

·         1 tablespoon finely chopped fresh rosemary

·         3/4 teaspoon coarse salt

·         1/2 cup fine sanding sugar

1.  STEP 1

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

2.  STEP 2

Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.

3.  STEP 3

Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

  Martha Stewart

Roasted Sweet Potato Wedges with Dipping Sauce

2 pounds, 4 ounces sweet potatoes, unpeeled
2 tablespoons vegetable oil
chili powder, to taste (try using chipotle chili powder for a smoky heat)
1-1/4 cups sour cream
2 tablespoons sweet chili sauce
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro leaves

Preheat oven to 375 F. Scrub the sweet potatoes well and pat dry with paper towels. Cut the potatoes into 3-4 inch wedges. Place in a bowl with the oil and toss gently to coat.

Place the wedges in a single layer on a large baking sheet and sprinkle lightly with chili powder and salt. Bake for 40-50 minutes, or until tender and lightly browned on the edges.

To make the dipping sauce, place the sour cream, sweet chili sauce, green onions and cilantro in a bowl, mix together and season. Cover and refrigerate.

Serve the hot wedges with the dipping sauce.

Source: The Quick Recipe Cookbook, copyright 2000