I LOVE fresh herbs, especially thyme and rosemary, but I just can’t seem to use them all up before they turn brown and
wrinkled dry. Last week I baked a whole chicken with lemon, rosemary and potatoes but was left with an abundance of rosemary. Upon searching the web, I found a recipe for rosemary shortbread cookies.
I know what you’re thinking! Rosemary in cookies? I thought the same thing, but I wanted to use up my rosemary and I had all the ingredients in my cupboards and refrigerator.
The cookies were easy to make. They also smelled heavenly and tasted great. The rosemary shortbread cookies weren’t overly sweet and I loved that I could identify the lemon peel and bursts of rosemary. Oh what a divine treat! I gobbled down three right out of the oven … but did share with others. I also have another batter stored in the freezer for a rainy day.
- 2 sticks butter, room temperature
- ¾ cup sugar, extra for dusting
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons grated lemon zest
- 2 ¼ cups all purpose flour
- ½ teaspoon salt
- Cream butter and sugar until light and fluffy. Add the egg and vanilla, mix until blended.
- Add the rosemary, lemon zest salt and flour and mix well. Divide dough in half and shape into log. Roll logs up in wax paper about 1 ½ inch in diameter.
- Chill for at least 1 hour. Preheat oven to 350F. Cut logs into ¼ inch slices, roll in sugar and place on parchment covered baking sheet. (instead, I put the half the batter in a gallon size ziplock g, folded it in half and rolled it out with a rolling pin. Then I put it in the freezer until firm, then cut in squares.)
- Bake for 10-12 minutes or until the edges are pale brown.