- 3/4 cup confectioners' sugar
- 3 large egg whites
- 7 tablespoons all-purpose flour
- 4 tablespoons unsalted butter, melted
- 2 teaspoons finely chopped rosemary
- Preheat the oven to 400°. Butter 2 large heavy rimless baking sheets. In a medium bowl, mix the sugar and egg whites with a wood spoon until blended. Stir in the flour and melted butter. Drop teaspoonfuls of batter on each baking sheet, spacing them 3 inches apart. Spread them into thin 2-inch rounds using the back of a spoon. Sprinkle each cookie with a tiny pinch of rosemary.
- Bake 1 sheet at a time for about 4 to 6 minutes, or until the cookies are gold around the edges. Using a metal spatula, quickly transfer the cookies to a rack to cool. If any harden on the baking sheet, return the sheet to the oven for about 1 minute to soften them. Wipe off the baking sheet and butter it again between batches.
Store in an airtight container for up to 3 days.
These unusually herby cookies need a wine that's as romantic as it is sweet. Try a lighter dessert wine, such as a La Famiglia de Robert Mondavi Malvasia Bianca from California or a Dr. Weins-Prüm Wehlener Sonnenuhr Riesling Auslese from Germany.