Tuesday, February 8, 2011

Mmmmmmm, I Smell COOKIES!!!

I love to cook, but I love baking even more. And I love making delicious desserts that have an element of elegance, and/or a surprise ingredient that you wouldn't necessarily think of using in a treat . .like Rosemary.

Please don't turn away from these cookies, until you actually try them.  They are very light crispy/chewy buttery layers of shortbread cookie infused with the comforting fragrance and subtle flavor of Rosemary.

To begin, strip the leaves of some fresh Rosemary, and chop them into little pieces. You will need 2 Tblsp. You don't need to worry about finding leaves in your mouth when you are eating the cookie, because the Rosemary crisps up in the oven. You won't even know by feel, that they are in the cookie!

In a mixing bowl, cream together 1 1/2 Cups of Unsalted Butter and 2/3 Cup of Sugar. Beat until light and fluffy, scraping down the sides of the bowl periodically.

Stir in 2 3/4 Cups of All Purpose Flour, 1/4 Teasp. Salt, and the 2 Tblsp. of chopped Rosemary.  The dough will be soft.  Form into a ball, cover directly with plastic wrap, and refrigerate for an hour.  If you leave it longer, or over night, bring it back to almost room temperature before attempting to roll out the dough.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

On a lightly floured surface, roll the dough out into 1/4 inch thickness. The original recipe calls for cutting the dough into 1 1/2 inch x 2 inch rectangles, but I have a 2 inch square biscuit cutter that works just fine.  


Put the cookies on the parchment lined cookie sheet, 1 inch apart. Sprinkle the tops with granulated sugar.  If you have little bits of Rosemary sticking out from the cookie edge, leave them until after the cookies have baked. More than likely, they will fall off when they crisp up in baking, but if not, they are easily crumbled away from the finished cookie, leaving a nice edge. 



Bake for 8 - 10 minutes or until golden brown at the edges. (The light browning actually intensifies the buttery flavor).  Cool on wire racks, and store in an airtight container at room temperature.  One batch produces about 3 dozen cookies.




IF you can leave them alone for a day or two, the flavors have a chance to blend, producing a very delicate, but flavorful cookie.  They keep about a week.


I do hope that you try them, and enjoy them as much as my family does!

2 comments:

  1. These sound interesting and look wonderful Suzie! I love rosemary and could totally use it in a cookie. May have to try these soon.

    ReplyDelete

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