Rosemary in a cookie is equivalent to a cookie in a party dress. It’s just how it is.
The shrubs outside my windows look like rosemary. One of them is growing wider and trying to block my front door. It might be happening right now. Maybe if it was rosemary I wouldn’t feel as though I’m being bullied by a shrub.
When I baked the first cookie sheet’s worth of these guys, I put the dough too close together (kinda like that picture below…). So keep in mind they will spread out a little bit while baking.
Although, Jake says that when cookies spread while baking and run into another one it’s called a “kissing crust”. I guess it makes me not mind so much when it happens. They’re just in love. And I’m just in love with these cookies.
Lemon Rosemary Shortbread
Recipe [cut in half] from Eat Boutique
- 1 1/2 sticks of butter (6 oz.), room temperature
- 1/2 cup sugar
- 1/2 t vanilla
- 1 T fresh lemon juice
- 1/2 t lemon zest
- 1 1/2 cups flour
- 1/2 t sea salt
- 1 1/2 t chopped rosemary
- In a medium bowl, using an electric mixer (or in the bowl of a stand mixer using the paddle attachment) cream together butter and sugar until pale and fluffy. Add vanilla, lemon juice and zest. Mix until combined.
- In a small bowl whisk flour and salt together. Slowly add this to the butter mixture, mixing until completely incorporated. Add the rosemary and beat until evenly distributed.
- Shape the dough into a flat disk and wrap in plastic wrap. Chill in the fridge for at least 30 minutes. Meanwhile preheat the oven to 350°F.
- Roll out the dough on a lightly floured surface until 1/4 inch thick. Cut with a small cookie cutter and place on an ungreased cookie sheet about an inch apart. Bake for about 8-10 minutes, rotating half way through. They will be just golden around the edges. Watch them closely, since they can bake quickly at the end. Transfer to your belly.