Saturday, May 3, 2008

Lemon-Herb Butter Cookies

These are lovely with some tea and they will make your kitchen smell divine! They are very similar to the lavender shortbread I've made before but I love the addition of the rosemary and lemon - so many great flavours!

I was hoping to make these earlier in the week since I had fresh rosemary from my parents' garden and a local lemon to use but I was unable to find corn flour at the "big box" grocery store. I go to a smaller store on Saturdays to get the bulk of my groceries - they have a wonderful bulk foods section (as well as a bunch of local and organic produce!) so I was able to get the corn flour I needed there. If you can't find it, you should be fine just subbing
additional all-purpose flour.

This made 32 cookies - you may or may not get more than that :)

1 stick unsalted butter, softened
1/4 cup granulated sugar
1 tsp. finely chopped fresh rosemary

1/2 tsp. dried lavender - my addition (I gave mine a quick crush with a mortar and pestle)
1/2 tsp. finely grated lemon zest
2 egg yolks
1 tsp. vanilla extract

1 cup unbleached all-purpose flour
1/3 cup corn flour
1 1/2 tsp. aluminium-free baking powder
1/4 tsp. salt
1/4 cup turbinado (raw) sugar for decorating

1. Beat the butter, granulated sugar, rosemary, lavender, and lemon zest with an electric mixer or stand mixer for 3 minutes (or until creamy). Beat in the egg yolks and vanilla.

2. Whisk together the flours, baking powder,
and salt in a small bowl. Add to the butter mixture and beat until just combined. Shape the dough into 2 1-inch wide logs. Wrap in wax paper and chill for 2 hours.

3. Preheat the oven to 325 degrees. Cover 2 baking sheets with parchment or spray with cooking spray. Place the turbinad
o sugar in a bowl. Slice the cookies into 1/3-inch thick rounds (work with 1 log at a time - keep remaining dough refrigerated until you're ready to use it). Press one cut side of the cookies into the turbinado sugar and place sugar-side up on a baking sheet. Bake for 12-15 minutes, or until golden brown on bottoms. Transfer to wire racks to cool.

This is based on the Lemon-Rosemary Butter Cookies recipe from the April 2008 issue of Vegetarian Times. The only change I made was to add some dried lavender.


Sherri said...

Those sound great! They are going on my list.

Katie said...

These look amazing! Some of my all time favorite ingredients! YUM!