Rosemary and thyme make a surprisingly delightful appearance in these classic sugar cookies.
Editor's favorite; Make ahead
1 cup butter, softened
1 1/4 cups sugar
1 large egg
2 2/3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
How to Make It
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg; beat well. Stir together flour and salt; add to butter mixture, beating at low speed until blended. Stir in herbs.
Divide dough into fourths. Roll each portion to a 1/4" thickness on a lightly floured surface. Cut dough with assorted Christmas tree cookie cutters. (We used cutters ranging from 1 1/2" to 5 1/2" in size.) Place on ungreased baking sheets.
Bake at 350° for 8 to 10 minutes or until very lightly browned. Let cool 1 minute on baking sheets. Remove to wire racks to cool completely.
Note: Because size of cookie cutters can affect baking time, check cookies often while in the oven.