Rosemary Shortbread Cookies
I braved the wind and rain today and walked around the garden--what a mess! As a result of our most recent windstorm, fir limbs litter the grass and flower beds. The cold snap killed what was left of any flowers blooming in the garden. Gone are the asters and chrysanthemums. Only one plant remains--my rosemary bushes.
I love rosemary. It isn't fussy about when it is pruned--in fact, the more you clip it the fuller and bushier it becomes. It blooms in the summer with hundreds of small blossoms ranging in color from palest lavender to deep bluish-purple. Rosemary is drought tolerant but doesn't mind our wet winters as long as it is planted in well-drained soil. It loves our summer sun but can withstand all but the coldest of weather. And (probably best of all) the deer and rabbits totally ignore it.
And I love the fragrance. it makes a wonderful potpourri and is a frequent guest in Mediterranean cooking. Another herb which has a similar fragrance and form is lavender. It too is used for potpourri and in cooking. It's the main ingredient in Herbs de Provence. This summer I visited the lavender festival in Sequim, Washington and tasted lavender shortbread. It was crisp and sweet with a subtle herby aroma and taste. Botanically, rosemary is a cousin of lavender. And so I wondered--could I make a similar shortbread and use rosemary instead of lavender?
I'd like to hear your comments on this unusual cookie:
- 2 cups all purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1 tablespoon fresh rosemary, chopped
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 tablespoons mild honey
- 1/2 cup confectioners sugar
- Garnish small rosemary sprigs
- Special equipment parchment paper
- Preheat oven to 300 degrees F.
- In a small bowl whisk together flour, salt, baking powder, and rosemary. In a separate bowl mix together butter, honey, and confectioners sugar with an electric mixer at low speed, then add flour mixture; mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps.
- Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk. Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary).
- Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
- Repeat with 2nd round of dough.
- Bake shortbread in middle of oven until golden brown, 20 to 25 minutes.
- Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.