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.
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
