Do you know 2am? I’m guessing, yes. You see the pitch-dark shadows, you hear creaking pipes. Nearby deep,heavy breaths attempt to lull you to…sleep. And yet. One side proves as uncomfortable as the other, stomach, back, side again. Round and round you go. Thoughts simultaneously occur, then evaporate into the cool night air, as if never thought.
Do not believe everything you tell yourself late at night. [Who said this?] But, you do. And then you carry them around with like a small child, tending to their needs. They don’t need you. The people in this house/home, they need you.
So, you drag your weary body out of bed, walk around a bit, looking for answers in another room. [Cold floor meets warm feet, shocking you from the bottom to the top, leaving goosebumps on your bare arms. Shiver followed by a longing for the bed that provides no respite.] Answers are not found.
What’s the alternative? Return. Try again. This time…
The god awful bed you curse at 2:37am welcomes you back like desperate lover. You give in, conceding, this time, because a bit of comfort and rest is better than none at all.
Chocolate Dipped Rosemary Butter Cookies
A savory, sweet, even floral cookie with a crunchy exterior meets chocolate and falls in love. Cookie conceived at 2am.
Makes about 2 dozen
Butter Cookie Recipe adapted from Epicurious
2 cups of all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2 sticks or 1 cup unsalted butter, at room temperature ( I used Plugra Butter)
1 cup sugar
1 large egg
1 + 1/2 teaspoon vanilla
1 tablespoon finely chopped fresh rosemary
1 cup semi-sweet chocolate chips, melted
1 egg white
4 tablespoon raw sugar
festive sprinkles for decorating, optional
2 inch round cookie cutter, optional
Using a medium bowl, whisk together flour, salt and baking powder. Set aside.
Using a stand mixer with a paddle attachment or an electric mixer, beat butter until light and fluffy. Add sugar and continue to beat for about 5 minutes, scraping down the sides and bottom once or twice. Add the egg and vanilla and beat until well combined.
Slowly add the flour, beating until the dough just comes together.
Place the dough on a large piece of plastic wrap and press into a 8 inch circle. Chill the dough for at least 4 hours or overnight.
When ready to bake, pre-heat your oven to 375F. Line two baking sheets with parchment paper. Set aside. Place chilled cookie dough on a lightly floured piece of parchment paper. Lightly flour rolling-pin and roll out dough to 1/4 inch thick.
Using a 2 inch round cookie cutter, cut out cookies and place on prepared baking sheets. (If cookies become difficult to cut out, freeze dough for 15 minutes, then proceed.) Brush cookies with egg white and sprinkle with raw sugar. Bake until puffed and golden brown at the edges, about 10-12 minutes. Allow to cool on pan for about 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, gently melt chocolate chips on the stove-top or in the microwave.
Once cookies are cool, dip in melted chocolate and place on a wire rack set inside a baking sheet lined with parchment paper. Add festive sprinkles to chocolate, if desired. Enjoy!
*Cookies will last up to 5 days. Store in an air-tight container at room temperature.*
5 Can’t Miss Cookie Links for the Holidays
If you are a fan on linzer cookies, head to The Whole Bite for a chocolate linzer cookie recipe with dulce de leche. I love this twist on a classic!
Still craving all things pumpkin? Satisfy your craving with a batch of pumpkin cookies with brown sugar frosting. Head to Creme de la Crumb for the recipe.
Crackle cookies are always a hit the holiday cookie swap. Check out She Wears Many Hats double chocolate crackle cookie recipe. Yum!
Have you ever tried an alfajore cookie? I have the recipe for you.
This is a chocolaty twist on my favorite holiday cookie. Check out the recipe here.