Saturday, February 09, 2008


I was going to put a really cheesy title like, "IT'S ROSEMARY THYME!" but, well, I didn't. But I said it anyway. Nevermind.
Moving along, the next vegetable, or I guess I should say herb, that I have cooked with from my CSA basket is rosemary.
I saw this recipe online for rosemary shortbread and I was inspired to make my own version, which didn't include pine nuts (didn't have any on hand).
I got a little confused by how to chop up the rosemary because the 'pine needle-y' leaves are attached to a thick stem, and I ended up chopping up the stem as well. Sticks in your shortbread is probably not that appetizing, but I'm sure it's alright for those of us that like a little more fiber in our diet. So as a tip, and I don't even know if this matters, but before you start chopping up your rosemary you should probably rip the pine needles off the stem first. You should also probably use a strong knife because the needles are quite tough and are pretty hard to chop up finely.
I forgot to use whole wheat flour but I did have unbleached all purpose, which of course is fine, just not as healthy (especially considering the amount of butter that went into it). And here's how they turned out!

Rosemary Shortbread Cookies

-1 1/2 cups butter
-2/3 cups sugar
-2 tablespoons rosemary
-2 3/4 cups all-purpose flour
-1/4 teaspoon salt

1. Cream together butter and sugar until fluffy. Stir in the flour, salt, and rosemary until just combined. You don't want to handle and mix it too much or your shortbread will be tough. Cover and refrigerate until dough is easier to handle, around 15 minutes or as long as your patience can run. I think I only waited 5 minutes which is why it was impossible to shape and cut my shortbread into nice even squares, but I don't mind the lumpy shapes I got.
2. On a lightly floured surface roll out your refrigerated dough and cut into shapes of your liking. You can use cookie cutters or whatever you want.
3. Place cookies 1 in apart on cookie sheet covered in parchment paper. Bake for about 10-15 minutes until they are hard/soft to your liking.
4. Enjoy the buttery softness of your rosemary studded shortbread!

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