Each year, during the Carolina Farm
Stewardship's Annual Upstate Farm Tour, the kids set up a lemonade
stand and sell sweets made from ingredients grown in our garden.
Typically, I bake lavender shortbread cookies—but this year, the lavender
wasn't blooming in time for the tour. Instead, I harvested some
rosemary from the front garden, minced it until it was nearly
powder—honestly, I just don't like the texture of chunks of
rosemary—and baked lemon rosemary cookies.
A friend gave me the recipe, which I modified a
bit—I'm also not a fan of grated lemon peel. I just dislike
the texture of it, so I omitted the lemon peel.
I'm crossing my fingers that next year we'll
have our own lemons to use to flavor the cookies, too.
Lemon Rosemary Shortbread Cookies.
1 cup butter,
softened
3 tablespoons fresh lemon
juice
1/2 teaspoon vanilla
extract
4
teaspoons fresh rosemary, minced well
1/4
teaspoon salt
Directions:
In
a large mixing bowl, cream butter and sugar until fluffy. Add lemon
juice and vanilla, mixing well.
In
a separate bowl, combine the flour, rosemary and salt. Slowly add dry
ingredients to the creamed mixture. Mix thoroughly.
Divide
dough and roll into two, approximately 12-inch logs. Wrap each roll
in plastic wrap and place in the freezer for about 30 minutes to chill.
Remove from freezer and cut logs into 1/4-inch slices. Place sliced dough on ungreased baking
sheets, with cookies spaced about 2 inches apart. Bake at 350° for
8-10 minutes, until edges turn golden brown. Cool for 2 minutes
before removing from pans.
Note: these cookies, while delicious, are
fragile and tend to crumble or crack, so take your time! It's worth
it, I promise. Makes approximately 8 dozen cookies.
Stay
tuned...tomorrow I'll post the recipe for the strawberry
muffins—perfect for a weekend breakfast!
Happy
weekend!
XOXO
~
Julie
(Shared with From the Farm, The Backyard Farming Connection, Wildcrafting Wednesday, and Little House in the Suburbs blog hops.)
