Tuesday, October 8, 2013

Lemon Rosemary Shortbread


I was intrigued when I first found this recipe on Flipboard (hands down my favorite app for finding random, fun articles). It looked so simple and clean; a nice change to all the gooey, dense cookies I was
used to baking. 

But the driving force behind recreating this was mostly nostalgia.  Shortbreads (and meringues - another post on that to come) were the go-to snacks my siblings and I munched on as we nursed our chlorine soaked, aching muscles after swim practice. And man, it has been years since I've last had one (mostly because we stopped training). 

So I decided it was time to recreate my childhood.


The recipe is fool proof and didn't require any complicated, expensive ingredients. The shortbreads came out beautifully buttery brown, with a light crumbly sweetness highlighted by a dash of lemon and a sprinkle of rosemary. An instant crowd hit.

So the next time you're craving something sweet without the heavy aftermath, try it out! 
The recipe I followed can be found here. I've also reposted it after the break.




TIP - what gives shortbread that wonderful consistency that sets it apart from a cookie is to freeze the dough. By freezing the dough, the butter takes longer to melt, creating that crumbly, buttery finish.

Until next time!
- J


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Rosemary Lemon Shortbread Cookies

February 20th, 2013
YIELD: about 3 dozen cookies

INGREDIENTS:


2 sticks unsalted butter, softened
3/4 cup sugar
1 Tablespoon lemon zest (from 1 lemon)
1 teaspoon vanilla extract
1 egg
1 1/2 cups all purpose flour
1 cup white whole wheat flour
1 Tablespoon fresh rosemary, minced
3/4 teaspoon salt
Sanding sugar for rolling (optional)

DIRECTIONS:

1. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add lemon zest, vanilla and egg and beat until incorporated.
2. In a medium bowl, whisk together both kinds of flour, salt and rosemary.
3. With the mixer on low, gently add dry ingredients into butter mixture. Mix until ingredients are well combined and a stiff dough is formed.
4. Cut two 12x16 inch pieces of plastic wrap. Divide dough in half placing one half of the dough on each piece of plastic wrap. Use your hands to form two 1 ½ inch diameter logs. Open the plastic wrap and sprinkle logs with sanding sugar (if using) and roll a bit more to coat the logs well in the sugar. Wrap logs tightly in the plastic wrap, place on baking sheet and freeze logs for 1 hour or until firm.
5. Preheat oven to 375°. Line baking sheets with parchment paper and set aside.
6. Remove dough logs from the freezer and remove the plastic wrap. Slice dough into ¼ inch thick slices and place on prepared baking sheets 1 inch apart.
7. Bake until cookies are just golden at the edges, about 16-18 minutes. Allow cookies to cool on wire racks. Store cookies in an air tight container for up to 4 days.
Recipe adapted from Martha Stewart.
(http://www.mybakingaddiction.com/shortbread-cookies-recipe/) 

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