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Wednesday
May162012

Rosemary Shortbread Cookies

So, newsflash muffins.  Us gals, we like a tricked out cookie. 

You know, like one with pretzels, or with peanut butter cups, or bacon.

That old adage “less is more?”  Yeah we kinda don’t subscribe to that when it comes to cookies.  As a very smart friend once pointed out, more is technically more.  Wiser words were never spoken.

So imagine our surprise when we fell in love with such a simple little cookie.  We recently attended our lovely and gorgeous friend’s equally lovely and gorgeous wedding where these unassuming little butter cookies were placed in each welcome bag (sidebar – we REALLY appreciate welcome bags).  

Aside from fitting with the rustic chic theme of the fabulous reception, these crunchy little cookies had us completely smitten.

 

Us!!  The more is more girls!  A delectable herb laced shortbread!?  We know.  WE KNOW.  We were as shocked as you are.

Plus, this recipe yields cookies a plenty (more! wahoo!).

 

So while we’re certainly not ready to give up our more is more lifestyle, we certainly will admit that there is a time and a place for less.  Even in cookies.

Rosemary Shortbread Cookies
Makes 50-60 cookies
Adapted from Martha Stewart

Print Recipe

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
2 1/2 cups flour
1 tablespoon rosemary, finely chopped
3/4 teaspoon salt
1 egg white, beaten
1/2 cup Demerara sugar, sanding sugar or cornmeal

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and blend for a few minutes on medium speed until pale and fluffy.  Mix in whole egg and vanilla extract and stir to combine.  Reduce speed to low and add flour, rosemary, and salt and mix until combined.

Divide the dough in half and shape each half into a log about 1.5 inches in diameter.  Place each log on a large rectangle sheet of parchment and roll up, twisting ends to secure.  Freeze until firm, about 1 hour – or – if you’re making the dough ahead of time, place in the fridge for up to 1 day.

Preheat oven to 375 F.  Unroll each half of dough and brush each log with beaten egg white.  Sprinkle all sides of the roll with Demerara sugar, sanding sugar or cornmeal.  Using a sharp knife, slice into 1/4-inch-thick rounds. Space each cookie 1 inch apart on baking sheets lined with a silicone mat or parchment.  Bake until edges are golden, about 18 minutes.  Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

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Reader Comments (1)

Rosemary shortbread, you say? This is exactly my favorite kind of cookie--short, not too fussy, and full of flavor. Thanks for the great idea!

May 17, 2012 | Unregistered CommenterEileen

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