These Marjoram Butter Cookies are buttery and crispy and oh so simple, with hints of marjoram.
They had to be protected in order for me to snag some pictures. My kids were hovering like they were cookie monsters. Did I tell them that Marjoram was an ingredient? No! They don’t even know what Marjoram is, nor did they seem to care. They scarfed these Marjoram Butter Cookies down in no time.
This Marjoram Butter Cookies recipe could be easily adapted to highlight other herbs and flavors. I’m looking forward to playing with a few combinations over the holiday season. What would you combine to make your own version of butter cookies?
- ½ cup (1 stick) butter
- 2 teaspoons McCormick® Gourmet Collection Marjoram Leaves
- ½ cup sugar
- 1/8 teaspoon salt
- 2 large egg whites
- 1 cup flour
- Preheat oven to 375Fº. Melt butter with marjoram in large saucepan on low heat. Remove from heat.
- Stir in sugar and salt. Stir in egg whites, 1 at a time, until well blended after each addition. Stir in flour. Drop by rounded teaspoonfuls 2 inches apart onto 2 large greased baking sheets.
- Bake, one baking sheet at a time, 8 to 10 minutes or until edges of cookies are browned (centers should remain pale). Immediately remove cookies to wire racks. Cool completely.
(I have worked with McCormick on non-blog related projects. This is not a sponsored post. As always, all opinions are my own.)