Rosemary and Black Pepper Cookies

I saw the original recipe at another blog, The Chubby Vegetarian, and had to try it!  The original recipe calls for 1 tablespoon of fresh, finely chopped rosemary, and 1/2 cup olive oil margarine.  Both of these items I did not have.  I improvised by melting the butter in a saucepan and adding about 2 tablespoons of dried rosemary, allowing it to steep for a while over warm heat, watching it such that I did not brown the butter.  I strained out rosemary using a wire mesh strainer.  I further enhanced the rosemary flavor by using a mortar and pestle to grind up some additional dried rosemary, until I had about 1/2-1 tsp of fine particles.  My results were great, and I didn't even have to run to the grocery store!  I added 1 tsp of freshly cracked pepper and omitted the lemon zest in the original recipe. 

My husband and I like these both plain, but I think they would be good with some brie cheese. 

Ingredients  (makes about 24 cookies):

1/4 teaspoon sea salt, plus more for sprinkling
1 tsp freshly cracked pepper
1/2 cup sugar
2 tablespoons brown sugar
1 egg
1/2 cup butter, melted, infused with rosemary and strained
1 tsp ground rosemary
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder

Directions:

In a bowl, combine powdered rosemary, sugar, brown sugar, and salt in a bowl.  In a second bowl, whisk egg, melted butter, and vanilla.  Pour in the sugar mixture, and set asside.  Whisk flour and baking power together, and then add to the batter (do not over mix).  Form dough into a flattened disk, and put in the refrigerator for 30 minutes or so.

Preheat the oven at 350 degrees.  Placed dough on a floured surface, and role out until your dough is about 1/4 inch thick.  Using a cookie cutter, or glass (I used a jam jar to do this, ~2 inches) cut out cookies.  Place on a parchment paper lined cookie sheet.  Sprinkle lightly with sea salt. Bake for ~10-12 minutes, until lightly golden brown.