It is All Hallows Day. While we remember loved ones who have transitioned, we might as well enjoy a cookie or three, too. Even though we made them in the shape of skulls, the recipe below isn’t for the traditional Mexican sugar skull cookies for Day of the Dead.
Instead, we made Rosemary Remembrance Cookies. Rosemary is an herb that has long been associated with memory and fidelity and is a symbol for both weddings and funerals. As Ophelia recites:
“There’s rosemary, that’s for remembrance. Pray you, love, remember.”
William Shakespeare, Hamlet, Act 4, Scene 5
The original recipe is by Callie Watts with the addition of more rosemary as regular readers know I’m mad about the rosemary!
We had fun finger painting them after they cooled
Remembrance Cookies
1 1/2 cups powdered sugar
1 cup unsalted butter, softened
1 egg
2 teaspoons vanilla
1 teaspoon almond extract
2 tablespoons chopped rosemary
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Heat oven to 375 degrees F.
In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, cream of tartar, and salt.
Fold flour mixture into sugar mixture, a 1/2 cup at a time until combined.
Beat until dough forms, refrigerate for an hour. After the rest, remove from the fridge and divide in three pieces.
Roll out one portion to 3/16 of an inch on a floured surface. Use biscuit or cookie cutters to cut out shapes and place on an ungreased cookie sheet. Repeat rolling and cutting until all the dough is used.
Bake for 7 minutes. Cool on wire racks before eating as is or using decorator icing to make designs. Store in an airtight container.
Mouth Brothels 