Sunday, August 15, 2010
Well these are just delightful & different. Spotted the recipe and new I needed to try it. I have a huge lot of Rosemary in my backyard so why not get it involved with my baking.
And so we have Rosemary Shortbread, buttery and rich with the distinct taste of Rosemary! A few people crinkled their nose but when they found out what it is, it all made sense in their heads and they came back for more.
1 1/2 cups unsalted butter
2/3 cup white sugar
2 tablespoons chopped fresh rosemary
2 3/4 cups all-purpose flour
1/4 teaspoon salt
White sugar for topping the uncooked shortbread
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Roll into a ball and refrigerate in plastic wrap for 1 hour.
AND IT GOES A LIL SOMETHING LIKE THIS....
"This is the way we mix the stuff mix the stuff, mix the stuff"
"This is the way we mix the stuff so early in the morning."
Once the dough has come together and is cold on a lightly floured surface, roll the dough out into 2 logs and freeze for at least 1 hour. Remove from freezer and cut with a sharp knife into disks.
Place on a parchment lined pan and top generously with sugar.
Bake at 350 for 10- 12 minutes or until the edges are just lightly browned.
Now it is time to let them cool...if you can...I mean shoot it's hard not to want to sample straight away!