After a very hectic week, I'm back and blogging. Yesterday's unsightly rain had me dreaming of spring and a whole lot of sunshine. And of course a bit of bright nibblings to go along with it. These rosemary-lemon shortbread are the perfect transition from winter heartiness (the rosemary) to spring liveliness (the lemon). Not to mention they're somewhat addictive if you're not careful. Get the recipe over at my post today on Rue Magazine's blog...and start baking!
Rosemary Lemon Shortbread
Serves :: 24 cookies
2 cups flour
3/4 cup powdered sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature *I use a European-style butter which has a slightly higher fat content. Plugra is a common brand – Whole Foods, Dean & Deluca and the like carry it.
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 teaspoons fresh rosemary, minced
juice of 1 lemon
zest of 1/2 to 1 lemon *depending on taste
clear sanding sugar , if desired *Dean & Deluca carries it
In a medium mixing bowl, whisk together powdered sugar, cornstarch, and salt. Using an electric mixer, beat butter in large bowl until creamy. Gradually add granulated sugar and vanilla to butter and cream together. Mix in rosemary, lemon juice and zest. Stir in flour mixture slowly until just blended. Form dough into a ball and divide it in half. Roll each half into a log, about 6 inches long or so – make sure log is squared at edges rather than rounded. Wrap logs in plastic and refrigerate for 2 hours or overnight.
Preheat to 325°F and place oven racks on 3rd and bottom rung. Place about 1/4 to 1/3 cup of sanding sugar on a piece of parchment paper and roll each log so that each side is well-coated. Cut each log into slices, about 1/3 inch thick. Place slices on 2 cookie sheets, about 1/2 inch apart. Bake for 9 to 10 minutes and reverse baking sheets in oven. Reverse baking sheets and bake 9 to 10 minutes more until golden brown. Transfer cookies to a rack and allow to cool.
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The chances are you already have all the ingredients (with possibly the exception of rosemary) and that’s pretty much available everywhere if you’re not lucky enough to have some growing in your garden.
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