Honey Rosemary Shortbread Cookies

February 20, 2015 | By | More

rosemary shortbread cookies

“If these cookies end up tasting half as good after they’re baked as this cookie dough does right now, we’ll be in great shape!” That’s what I told Mr. President the first time I made a batch of these delicate rosemary shortbread cookies. Of course, he was thoroughly grossed out knowing that I was eating raw cookie dough…again.

But, when we sampled the finished product with a warm cup of tea, we both agreed that these cookies are winners. I love the buttery simplicity of shortbreads, but adding chopped rosemary and mild honey to the mix takes these over the top.

I’m experimenting this year with overwintering my vigorous rosemary plants in the ground. In the early winter, I cut them back and wrapped each of them with white garden cloth before covering with a plastic cloche. As I sit here today, it’s not even 10° outside and I’m not optimistic that my plants will rebound come spring. As extra “insurance” I saved lots of the pruned sprigs and froze them in freezer bags. Rosemary freezes very well and you can use it in recipes just as you would use fresh.

rosemary shortbread cookiesThese honey rosemary shortbread cookies are elegant enough to serve with tea should the POTUS and FLOTUS show up on your doorstep unannounced. Or you can simply nibble them with tea while working on your taxes and sitting in your sweatpants, as we’re doing today. This recipe has been slightly adapted from Gourmet.

Ingredients (Makes 16 wedge-shaped cookies)

rosemary shortbread cookies2 cups all-purpose flour

3/4 tsp. sea salt

1/2 tsp. baking powder

1 Tbsp. finely chopped rosemary leaves

1 1/2 sticks (3/4 cup or 6 ounces) unsalted butter, softened

2 Tbsp. mild honey

1/2 cup confectioners sugar

1 Tbsp. turbinado sugar for sprinkling

rosemary shortbread cookiesStep one:

2 cups all-purpose flour

3/4 tsp. sea salt

1/2 tsp. baking powder

1 Tbsp. finely chopped rosemary leaves

Preheat oven to 300°.

Whisk together the flour, salt, baking powder and chopped rosemary in a bowl. Set aside.

rosemary shortbread cookiesStep two:

1 1/2 sticks (3/4 cup or 6 ounces) unsalted butter, softened

2 Tbsp. mild honey

1/2 cup confectioners sugar

Using a handheld mixer or stand mixer on low speed, combine butter, honey, and confectioners sugar until smooth. Slowly add the flour mixture and continue mixing until a shaggy dough forms. Do not over mix here.

Remove dough from bowl and place onto a lightly floured surface. Knead dough gently about 8 times or until a smooth dough comes together and you can form a ball. Cut dough in half and form each half into a 5-inch disk.

Step three:

Place one of the disks between two sheets of parchment paper and gently roll the disks out to a 9-inch circle (yes, I do measure mine!). When rolling out dough, work from the center to the outside edges and don’t apply too much pressure or you’ll end up with lots of cracks along the outer edge.

rosemary shortbread cookiesPeel away the top piece of parchment and, using a pizza cutter or sharp knife, clean up the edges of the circle, cutting away any jagged edges of dough. This is where I usually take a little “sample” but only if no one is watching. Then, using a fork, pierce the dough to “score” it into 8 wedges. We have this little pastry wheel cutter that I use for this because I like the crinkle-cut edges it creates.

Carefully transfer the bottom parchment paper with the scored dough onto a rimmed baking sheet. Repeat rolling out and cutting with second dough half.

Step four:

1 Tbsp. turbinado sugar for sprinkling

rosemary shortbread cookiesEvenly sprinkle each dough circle with 1/2 Tbsp. turbinado sugar. Place both baking sheets in the oven and bake for about 25 minutes. Keep an eye on the cookies – you want them to be very slightly golden brown. As soon as you remove them from the oven, carefully transfer each sheet of parchment and baked shortbread onto a wire rack to cool.

When cool, cut or carefully break your rosemary shortbread cookies along the score lines. Enjoy!

 

 

 

 

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Category: Desserts, Food, General, Recipes

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