Scotch Rosemary Biscuit Cookies

This unique recipe pairs the piney aromatic flavor of rosemary with the smoky tones of scotch in a delicious butter biscuit cookie. Parmesan cheese helps set off the sweet flavor with a bit of savory goodness.

Makes 3 dozen cookies

Ingredients:  1 cup (1 stick) butter 2 tablespoons honey 1/4 cup sugar, plus 2 tablespoons 1 egg 1/4 cup heavy cream 2 tablespoons scotch (peaty and smoky) 1 teaspoon rosemary chopped fine + 1 teaspoon chopped for garnish 2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup roughly grated Parmesan   Directions:  Using a stand or hand mixer, cream butter together with honey and 1/4 cup sugar. Blend in egg, cream and scotch. Once nicely blended, add 1 tsp chopped rosemary. Set aside. In another bowl, mix together flour, baking powder and salt. Add dry ingredients into wet ingredients to make a slightly sticky batter. Roll batter into a log and wrap with cellophane. Chill for 30-60 minutes. Preheat oven to 325 degrees. Slice dough in 1/4" slices. On a plate, mix remaining 2 tablespoons sugar with chopped rosemary. Press cookies into sugar and chopped rosemary and then sprinkle a small amount of grated Parmesan on top. Lay out on baking sheet about an inch apart. I suggest using parchment paper or a silicon mat on your baking tray to help reduce risk of burning. Bake cookies for 15 - 18 minutes until bottoms are lightly golden and cheese is caramelized. Set out to cool on wire rack. Store in air tight container.