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Monday, January 11, 2010

Orange Rosemary Shortbread Cookies

Orange Rosemary Shortbread Cookies

i made these around the holidays. i used my new food processor Eduardo. it made me happy.

Orange Rosemary Shortbread Cookies
adapted from Nigella Lawson's Shortbread cookies, How to Eat

1 stick unsweetened butter, very soft
1/3 cup of powdered sugar, plus more if desired
3/4 cup AP flour
1/2 cup cornstarch
pinch of salt
2 heaping Tablespoons of chopped rosemary and candied orange peels
(i made the orange peels very similar to the way i made candied ginger)

cream butter and sugar in food processor. add the flour, cornstarch and salt, process to combine. throw in the orange rosemary and combine until dough forms. remove and knead into a cylinder shape. wrap in plastic and chill in the fridge. **i actually put mine in the freezer and baked them about 3 days later. if baking on same day, chill in fridge for about 20 minutes.

preheat oven to 325F. slice into cylinder at about 1/4" thick and put onto greased or lined baking pan, dredge with powdered sugar if you want a sweet, crunch edge and bake for 20-30 minutes, or until the tops are dry and the base is now longer doughy.

Remove with a spatula and cool on a wire rack.

verdict: cookies were sweet and savory, crisp and buttery. a perfect afternoon snack with tea.

Orange Rosemary Shortbread Cookies