It feels good to reclaim a bit of normalcy (and to reclaim the laundry pile)!
This weekend I have plans for more cooking. Not just homemade pizza-- but Rosemary Lemon Shortbread. My friend Tara made it for last weekend. And it was in a word: divine. Really.
This recipe inspired me to use more herbs in baking. I already make a Lavender-Almond Tea Cake which tastes like heaven... so now I'm thinking about all the other combinations that could flavor Shortbread or Tea Cakes. Any suggestions?
Her recipe is barely sweet (in a good way!), buttery, pinch of salt to round out the rosemary and enough tang of lemon to keep you coming back for more. You will not be disappointed. I asked her if she'd share the recipe so I could share it with you... and she gave a resounding, YES.
So here it is, in all it's Lemony-Rosemary glory.
Rosemary Lemon Shortbread1 c. all purpose flour1/2 c. powdered sugar1/2 c. butter, softened1/4 c. cornstarch2 T. finely chopped fresh rosemary OR 2 t. dried rosemary, finely crumbled1 egg yolk1 t. grated lemon rind1/4 t. salt
Preheat oven to 325 degrees F. Line a 9 x 9 x 2" square baking pan with aluminum foil and coat with non-stick spray. Combine all ingredients in a large bowl. With a pastry blender or fork, combine until mixture is uniform and resembles coarse crumbs. Scrape into prepared pan, press lightly to compact. With a fork, poke holes around the surface of the cookie dough, every few inches. Bake for 25-30 minutes or until the outside edges are lightly golden. Gently lift the aluminum foil out of the pan (once it's cooled for just a few minutes) and set onto a cutting surface. Slice into bars with a serrated knife. Transfer to wire rack to cool completely. You can also double the recipe and use a 9 x 13" pan for a slightly thicker cookie.