Rosemary Sea Salt Savory Cookies

Makes 10–12 thin cookies

Ingredients:

1 cup (111 g) The Butter Cookie Mix

1 large pasture-raised egg

1/3 cup (75 g) salted butter (or tallow plus a pinch of salt)

Add:

• ½ tsp finely minced fresh rosemary

• 2 tbsp grated parmesan or asiago cheese

• Cracked black pepper

Bake slightly thinner.

Directions:

Cream the butter. Add the egg. 

Add the cookie mix. Do not overmix. 

Place in the refrigerator for 30 mins. 

Drop dough onto a parchment lined cookie sheet. 

Bake 325 12-15 minutes. 

Serve with charcuterie, hard cheese, or mead.