ROSEMARY COOKIES

Libba says:

(with a little drama and a lot of Southern drawl): 

THIS IS A WONDERFUL COOKIE!  It is GREAT to have with WINE, or even with ICE CREAM!  This is one of my FAVORITE recipes. I CANNOT get enough.  EVERYONE loves them!  We FIRST tasted these when our friend, JESSIE, brought them as a hostess present.  It IS my friend, CAROL WALKER’S RECIPE though, and she will tell you!  HA! HA!  My friend, LINDA, makes them ALL the time.  She HAD to have the recipe after she had one bite.  This recipe is a circular motion!  HOPE that EVERYONE who tries one will enjoy AND will know that their new FRIENDS in TENNESSEE sent it to them -- and PLEASE!!!!  PASS THEM ON (and CLAIM them as YOUR OWN!!!)  Love, Libba 

1 c. butter

1 c. oil

1 c. sugar

1 c. confectioner’s sugar

2 eggs

1 tsp. vanilla

1 tsp. cream of tartar

4 c. flour

2 tbsp. chopped fresh rosemary OR 2 tsp. dried

Combine ALL ingredients, except rosemary, in mixer bowl.  Mix thoroughly. You may need to add a little more flour, if dough appears sticky - add 1 tbsp. at a time. Add rosemary and gently mix into the batter. Form into small balls and place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees. Bake for 10 mins. or until cookies are pale golden brown and firm to the touch. Makes 6-8 doz. Note: If you want a great plain sugar cookie – just omit the rosemary.