1 cup dairy free butter
3/4 cup granulated sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 - 1 tablespoon finely chopped fresh rosemary
3/4 teaspoon coarse salt
1/2 cup turbinado sugar
In the bowl of a stand mixer, combine dairy free butter and sugar and beat until throughly combined.
Add 1 egg and 1 egg white and mix again.
Add all remaining ingredients except turbinado sugar and last egg white.
Dough will be soft and sticky. Scrape it onto a piece of Saran Wrap. Shape into a log and seal edges. Freeze overnight or at least 4 hours.
Preheat oven to 350. Line a baking sheet with parchment.
Take log out of the freezer and brush outside with remaining egg white on all sides. Coat with turbinado sugar. Slice in 1/4 inch slices placing on baking sheet at least 1” apart.
Bake for 15-20 min. Edges should be lightly browned and crispy. Let sit on tray for 5 minutes and then transfer to a cooling rack.
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