One of my favorite things to do is take an old standby recipe and tweak it to work for another occasion. It allows me to feel confident with a tried and true recipe, but I give it new life with a couple of fun additions. This is one of those times.
Lemon Rosemary Shortbread Sandwich Cookies
Ingredients
Lemon Rosemary Shortbread Sandwich Cookies
Ingredients
1 cup of softened unsalted butter
2 cups of flour
½ tsp of salt
½ cup sugar
1 tsp Rosemary - chopped finely
1 tsp Rosemary - chopped finely
1 1/2 Tbsp Lemon Juice
1 Tbsp Lemon Zest
Turbinado Sugar for Garnish
Turbinado Sugar for Garnish
Prep Time: 20 min
In Active Prep Time: 30 min
Cook Time: 10 min
Yield: 40-50 cookies
Directions:
In the bowl of a mixer, combine all of the ingredients except the turbinado sugar. Mix, with a paddle attachment, until the dough goes from pebble-like to a soft dough. Take the dough out of the mixer and cut into two even pieces. Roll each piece of cookie dough to 1 1/2 - 2 inch wide logs. Place them in plastic wrap. Liberally sprinkle the outside of the logs with the sanding sugar on all sides and refrigerate for at least 60 minutes.
Preheat oven to 375 degrees. Take the cookie dough out of the refrigerator and slice into ¼-inch thick disks with a serrated knife. Place on an ungreased cookie sheet and bake for 8-12 minutes or until the edges are light brown. Set them on a wire rack to cool and serve with tea!
*** You can also refrigerate these as a disk and roll them out 1/4 - 1/3 inch thick and use a cookie cutter - I love a Chiristmas Tree this time of year and cook as above.
*** You can also refrigerate these as a disk and roll them out 1/4 - 1/3 inch thick and use a cookie cutter - I love a Chiristmas Tree this time of year and cook as above.
0 Comments