A Jerry James Stone Recipe
Jump to instructions
Categories
Baked GoodIngredients
- 2 ½ cups flour, sifted
- 1 cup unsalted butter, softened
- ¾ cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon minced rosemary
- ¾ teaspoon coarse salt
- ½ cup raw sugar
Instructions
- Add butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment; mix at medium speed until pale and fluffy, about 2 minutes. Mix in the egg and vanilla extract.
- Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
- Halve dough and shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll dough in the parchment until the diameter reaches 1½-inches by pressing a ruler along the long edge of parchment at each turn to narrow the log.
- Transfer to paper-towel tubes to keep the shape, and refrigerate until firm, about 1 hour.
- Preheat oven to 375.
- Roll each log of dough in raw sugar. Cut into 1/4-inch-thick rounds. Space rounds 1-inch apart on baking sheets lined with parchment. Bake until edges are golden, 10 to 15 minutes. Let cool on sheets on wire racks.
- Store in airtight containers at room temperature up to 3 days. Enjoy!
