Wednesday, December 5, 2012
So even though I continue to not cook, I have baked (though not in the Colorado sense) despite being sick the week before and after Thanksgiving. This tasty little cookie is not overly sweet and has a familiar rosemary scented holiday aroma, surprising in a cookie I will admit. I know that I have made shortbread in the past: mocha as well as both chocolate and lemon sables, but these are extra cool because you could serve them with a cheese plate or with other sweets. And you might as well check out these other cookie recipes (coconut macaroons, snowball cookies, and janhagels) for holiday inspiration, because who knows when I'll have another chance to bake!
Adapted from Family Circle
2 1/2 cups all-purpose flour
2 tablespoons chopped fresh rosemary
3/4 teaspoons salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup confectioners’ sugar
Sea salt, to taste
1. In a medium bowl, whisk together the flour, rosemary and salt. In a stand mixer, beat the butter and sugar on medium speed until well blended. Reduce the speed to low and slowly add in the flour mixture. Mix until the mixture resembles coarse crumbs. Gather the dough into two balls. Wrap both tightly in plastic wrap and refrigerate for at least 30 minutes.
2. Heat the oven to 350°F. Remove one dough ball and roll out to 1/4-inch thickness on parchment paper. Punch out cookies using a 3 1/2-inch round (or tree-shaped) cookie cutter. Transfer the cutouts to a cookie sheet about 2 inches apart, sprinkle with sea salt if desired, then refrigerate for 15 minutes. Repeat with the second dough ball. Bake for 10 to 12 minutes. (Do not allow the cookies to brown). Transfer the cookies to a cooling rack. Makes about 24 cookies.