Wednesday, February 23, 2011

Resourceful With Rosemary: Rosemary and Lemon Cookies


I have recently been making forays into an area that has broken the spirits and the relationships of many a folk--namely, baking. Do not get me wrong--as a Bulgarian, our country's starch staple is bread, so I have definitely made many a bread in my time, but baking has been a whole 'nother ball of...dough. So, it was with some apprehension that I set out to bake these cookies, but my love for all things lemony was the right impetus. I used this recipe from Vegetarian Times, but below you will read my modifications/suggestions. Before beginning, be sure to cue up a lovely lemony tune for inspiration. Like this ear-mollifyin' Herb Alpert remix.


Rosemary Lemon Cookies
  • 4 oz. (1 stick) butter, softened
  • 1/4 cup sugar
  • 1 tsp. finely chopped rosemary
  • 1/2 tsp. finely grated lemon zest
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/3 cup corn flour [note: this is NOT the same as cornmeal, unless you have really coarsely-ground/big grain cornmeal on hand; I used semolina but you can use any sort of flour that has a bit of a coarser texture...I was even thinking polenta would work well too. If you have none of the above, just use 1/3C regular flour]
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • some turbinado sugar for decorating [again, if you do not have this, you could use regular sugar, but the point is again, to create texture so any bigger-grain sugar will do]

1. Beat butter, sugar, rosemary, and lemon zest with electric mixer until creamy. Beat in egg yolks and vanilla.
2. Whisk together flours, baking powder, and salt in bowl. Add to butter mixture, and beat until just combined. Shape into 2 1-inch-wide logs. Wrap in wax paper, and chill 2 hours.
3. Preheat oven to 325°F. Spray 2 baking sheets with cooking spray. Slice cookies into 1/3-inch-thick rounds. Place turbinado sugar in bowl and press one cut side of cookies into sugar. Place sugar-side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms.
While these cookies were exquisitely delicious and seriously, surprisingly, jauntily yum-yum!!!, I would put maybe even more rosemary and even more lemon peel and maybe even some lemon juice in these, but that's just me--I can never get enough lemon or rosemary. Now, if you are sitting here fuming about why you spent 2-3 dollars on fresh rosemary and you have no utility for it past these cookies, fret not--there is no such thing as useless rosemary. You could put it in mashed potatoes, baked potatoes, biscuits, breads, chicken, meats...with baked fruit. So, get resourceful with that rosemary.

No comments:

Post a Comment