Dreaming of…

March07

...spring!
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

Ingredients

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

Directions

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.

TAGS: rue magazine, cookies

posted: 03.07.11

6 Comment(s)

Wednesday, May 11, 2011

Shortbread is so delicious it knows no boundaries. Whether you call it Scottish shortbread or shortbread cookies it’s still tasty, quick and easy to make and far nicer than any commercial brand. So why not make some this weekend?
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.
Measuring cups

— Measuring cups

Wednesday, September 07, 2011

Thanks for help with cooking, all your recipes are so original, all need now is essay help

—essay help

Wednesday, September 14, 2011

It must be very delicious dish. It looks so yummy.

—essay order

Friday, September 23, 2011

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—North Face Jackets On Sale

Friday, October 21, 2011

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—sping

Saturday, October 29, 2011

moncler coats

② utiliser chaîne et trame de soie tissu de densité enduit, coton,le manteau de moncler à la femme
Tissus de coton et d’autres, Moncler Moka Puffer de pourpre foncé capuchon amovible le traitement sous pression au roulement, le faible écart entre les fils de chaîne et de trame, enduits de suspension de polymère, de sorte que réticulé avec la formation d’une couverture en tissu enduit transparent, de fermer la chaîne et trame fossé. Certains de l’inclusion de fluor dans la résine de revêtement de phosphate boue ou l’eau de silicone répulsif, le tissu a des propriétés anti-rosée bas, la performance de l’eau d’infiltration.
Les années 1980 ont été sans un revêtement spécial à haute densité de tissu, peut également jouer le bas anti-rosée, le rôle de l’eau d’infiltration et de ventilation. Bas les points du tissu pour dur, le mou de deuxième classe. Di House, Le blouson de duvet vert à la femme sous Moncler Loire vêtu d’un plat; vraie Sita en popeline, taffetas est un type doux, doux et confortable à porter.

—moncler jackets

MARISSA LIPPERT, NYC

This blog: Musings about food, health, design, NYC and abroad. Me: Equal parts nutritionist, food lover, writer and force to be reckoned with in the kitchen. The recipe: gorgeously fresh food, smart balance and effortless style. Say hello: marissa ‘at’ nourish-nyc.com. Find me elsewhere: NOURISH, my nutrition counseling & food consulting firm. NOURISH KITCHEN + TABLE, a new culinary-jewelbox-cafe and takeaway food shop launching in the West Village this June. We’re your kitchen away from home serving up gorgeous, good-for-you food.