Sunday, September 6, 2009

Rosemary Shortbread Cookies

I'm photo editing today, but in order to tide you over in your wait for pictures of CHICKENS and MELONS and PEANUTS and MONSTER RADISHES I am posting this nice, easy recipe for cookies. It is from one of the local papers and was originally published in The Herbal Epicure by Carole Ottesen.

These are incredibly easy and quick to make. I'm sure you could easily substitute thyme, lemon thyme, or just about any other of your favorite herbs in this recipe, but the rosemary is divine. I would let the rosemary sit in some of the softened butter for a half hour or so to let the rosemary oil mix with the butter oil a bit, it would bring out more flavor. Dough is very crumbly, I had to form them up with my fingers.

Rosemary Shortbreads

1/2 cup soft butter
1/2 cup confectioner's sugar
1 cup unbleached flour
1 Tbsp rosemary, finely chopped

Preheat oven to 350*.

Cream together the butter and sugar, add flour and rosemary.

On cookie sheets, spoon small teaspoonfuls of dough, about 3 inches apart. Press with the bottom of a glass or a cookie press.

Bake for 10-12 minutes or until brown. Cool and store in air-tight container.

2 comments:

Me voici₪Here I am said...

Have you made these before? Or was it another kid of herb-cookie....

Jody M said...

I just made them the first time this month. Probably you're thinking of some christmas cookie I did once.