Rosemary, almond and Parmesan cocktail cookies from Food & Wine Annual Cookbook 2012: An Entire Year of Recipes by Food & Wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on December 30, 2016

    Good, but tasted a little "piecrusty". Looked at the recipe in Dorie's Cookies via 'The Splendid Table' to see if she tweaked the recipe a bit since this recipe first appeared. I agree with switching out pecans for the almonds. And she reduced the egg yolks from 2 to 1. Otherwise the same recipe. I used only 1 Tbsp finely chopped rosemary, as I was afraid of overwhelming the other flavors in these cookies. Will have to try these with 2 Tbsp at some point!

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