|Name:||Rosemary Shortbread Cookies||Contributor:||Evelyn Wells|
|Description:||Rosemary Shortbread cookies||Posted:||2001-12-11|
|Key words:||sugar, salt, butter||Category:||Desserts|
|Ingredients:||1-1/4 c all-purpose flour
3 Tbsp sugar
2 Tbsp snipped fresh rosemary
1/8 tsp salt
1/2 c butter
|Preparation:||In a medium mixing bowl, stir together the flour, sugar, rosemary and salt. Using a pasty blender or fork, cut in the butter until the mixture resembles fine crumbs and begins to cling. Form into a ball. Knead the dough in the bowl for about 1 minute until smooth.
On a lightly floured surface, roll dough to 1/4" thickness. Using desired cookie cutters or a knife, cut into 2" to 2-1/2" diameter shapes. Arrange on an ungreased cookie sheet.
Bake in 350 degree F. oven for 14-16 minutes until bottoms just start to brown. Remove from cookie sheet to wire rack and cool.
Makes 12 to 14 cookies.
|Notes:||Another *fantastic* treat I tried out this weekend. If you love rosemary, you should try these!
Rosemary Shortbread Cookies
(As printed in the Oregonian, from "Teatime in the Northwest", 3rd ed., by Sharon and Ken Foster-Lewis)
- I doubled the recipe, of course. :)
- I chopped the rosemary pretty fine (about 1/8" or less). It takes a lot of fresh rosemary to equal 4 Tbsp chopped!!
- Forget the complicated directions! I creamed (in the mixer) the butter, sugar, salt and rosemary, then just added the flour in portions until the dough formed a ball. Then I divided the dough into two halves and formed each into a log about 1.5" in diameter, wrapped them in wax paper and chilled for several hours. Then I sliced the dough into 1/4" slices and baked as directed.
- Cookie sheet should be lightly greased. The cookies don't spread much at all while cooking, so you can pack them closely.