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I first spotted this recipe on Tastespotting and knew instantly that it had my name written all over it. I am a sucker for baked goods that incorporate herbs and so this one called to me (I also have a recipe for Lemon Basil cookies that I want to try). I made some adjustments to the recipe. It didn't come together easily, so I added several tablespoons of milk. For the first time in my life (I normally reduce the amount of sugar in things), I actually added more sugar than the recipe called for, because when I tasted the dough, it tasted like there was hardly any sugar in it at all. I was happy with the way the cookies turned out and I loved the fact that it didn't hurt the dough at all to hang out in the fridge for a full 24 hour period. Check out my adapted recipe after the jump.
Rosemary Shortbread Cookies
1/2 cup butter (1 stick)
1/2 cup sifted powdered sugar
1/4 teaspoon salt
1 1/2 cups flour
2 tablespoons chopped rosemary
4 tablespoons milk
Beat butter at medium speed with an electric mixer until creamy, gradually add sugar. Gradually add flour and salt at low speed until blended. Stir in rosemary. Blend in milk.
Mold dough into a log and chill for at least half an hour and up to 24 hours. When ready to bake, let dough sit out for about 15 minutes and then either slice into rounds or roll out to 1/2 inch thickness and cut with cutters.
Bake at 325 degrees for 16-18 minutes. They are especially good with tea.
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12-29-2007 @1:43AM maryalfor said... I was at a community market in New Zealand last year and bought 2 kinds of shortbread cookies: lemon/rosemary and lime/ginger. Both were barely sweet , but very delicious. The market was in Nelson on the South Island. Just wonderful!
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12-31-2007 @11:48AM kfober said... I was looking to use up some rosemary a couple months ago and ran across this recipe on allrecipes.com: http://allrecipes.com/Recipe/Rosemary-Shortbread-Cookies/Detail.aspx. (I'm excited to say that's actually my picture shown with the recipe.) I had never heard of this but had to try it. The cookies were SO good; I could not stop eating them. I took some to work and made believers of them as well. The dough did not want to stay together, so I ended up rolling it with a rolling pin, cutting rectangular cookies with a knife and using a spatula to transfer them to the baking sheet. I found I needed to cook them a bit longer than recommended as they tasted even better when browned on the edges just a bit.
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1-01-2008 @7:58PM Marcy said... Rosemary and Peanut Butter are great. My favorite sandwich is Peanut Butter and Jelly with fresh Rosemary sprinkled on top. Yummy! I bet these shortbread cookies would be good with some peanut butter slathered on them!
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