Wednesday, April 27, 2011
lemon rosemary, slightly salty shortbread.
i got this cookie recipe at the bloomingdale farmers market two years ago, i think from common good city farm (then 7th street garden). i've made them twice now and after eating them at the dessert and bodywork workshop on friday, i have confirmed that they are ridiculously good. i add a little salt to the dough and then a few grains of celtic sea salt with the sugar on top to get the good sweet and salty taste. also, you can also make them with fresh basil. let me know if you try them and how they turn out (warning, this recipe makes a lot! you can always freeze the dough into a log and bake them later).
lemon-rosemary butter cookies (or basil)
1/4 cup minced fresh rosemary (or 1 cup fresh basil leaves)
1 and 3/4 cups sugar, divided
1 lb butter, softened
1/4 cup fresh lemon juice
1 large egg
6 cups AP flour
1/2 tsp. salt
process rosemary and 1/4 sugar in food processor. beat butter at medium speed with electric mixer until creamy; gradually add remaining 1 and 1/2 cups sugar, beating well. add lemon juice and egg, beating until blended. gradually add flour, salt, and rosemary/sugar mixture, beating until blended. shape dough into 1-inch balls, place 2 inches apart on lightly greased cookie sheets. flatten slightly with bottom of class dipped in sugar. sprinkle sea salt over top of cookies and repress with glass. bake at 350 degrees for 8-10 minutes or until lightly browned. cool on wire racks. makes 6 and 1/2 dozen.