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| Name: | Rosemary Shortbread Cookies | Contributor: | Evelyn Wells |
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| Description: | Rosemary Shortbread cookies | Posted: | 2001-12-11 |
| Key words: | sugar, salt, butter | Category: | Desserts |
| ID: | 579 | Updated: | 2006-04-04 22:17:23 |
| Ingredients: | 1-1/4 c all-purpose flour
3 Tbsp sugar 2 Tbsp snipped fresh rosemary 1/8 tsp salt 1/2 c butter |
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| 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. |
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| 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) Evelyn's notes: - 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. |
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