Oh Sweet Heavens, friends.
This holiday seasoned, I discovered what might possibly be the most delicious and unexpected treat. Like, ever.
I recently subscribed to Family Circle after realizing how fun it was to get a mag in the mail every month, and this recipe was featured as a homemade Christmas gift. I didn't give any out as a holiday present but I did make it for my tree trimming party and again for my office Christmas potluck.
It's Rosemary Shortbread, and probably going to be my new favorite savory treat to make.
The recipe is quite simple (included below) and it's been a huge hit with everyone I've served it to (besides a few picky eaters). It's flaky, soft, and buttery as expected but with barely any sugar and a healthy dose of salt and rosemary, it's heady and aromatic and oh, so, addictive.
The recipe also suggested a few different salty sweet combos such as thyme and lemons zest and Cayenne pepper and cocoa. I tried the thyme & lemon zest combo and really enjoyed it as well!
Rosemary Shortbread:
(makes 24 cookies)
2 1/2 c. all-purpose flour
2 tbsp chopped fresh rosemary
3/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
2/3 c. confectioners' sugar
It's Rosemary Shortbread, and probably going to be my new favorite savory treat to make.
The recipe is quite simple (included below) and it's been a huge hit with everyone I've served it to (besides a few picky eaters). It's flaky, soft, and buttery as expected but with barely any sugar and a healthy dose of salt and rosemary, it's heady and aromatic and oh, so, addictive.
The recipe also suggested a few different salty sweet combos such as thyme and lemons zest and Cayenne pepper and cocoa. I tried the thyme & lemon zest combo and really enjoyed it as well!
Rosemary Shortbread:
(makes 24 cookies)
2 1/2 c. all-purpose flour
2 tbsp chopped fresh rosemary
3/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
2/3 c. confectioners' sugar
Directions
1. In a bowl, whisk together flour, rosemary and salt. In a stand mixer, beat butter and sugar on medium speed until well blended. Reduce speed to low and slowly add in flour mixture; blend until the mixture resembles coarse crumbs. Gather dough into two balls, wrap both tightly in plastic wrap and refrigerate for 30 minutes.
2. Heat oven to 350 degrees . Remove one dough ball and roll out to 1/4-inch thickness on parchment paper. Punch out cookies using a 31/2-inch tree-shaped cookie cutter. Transfer cutouts to a cookie sheet about 2 inches apart; refrigerate for 15 minutes. Repeat with second dough ball. Bake at 350 degrees for 10 to 12 minutes. (Do not allow cookies to brown.) Transfer cookies to a cooling rack.
Family Circle recipe here
easy as pie, right? Or, dare I say. . .cookies?
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