Thursday, February 4, 2010

Recipe: Rosemary shortbread cookies

Allow me a moment of immodesty: these cookies were amazing! I'm particularly pleased because the recipe is an amalgam of several, including (but perhaps not limited to) Cooks' Illustrated, 101 Cookbooks, and Tartelette. So I was quite pleased when my recipe came out great!

2 sticks butter (room temperature)
1/4 tsp salt (only if using unsalted butter)
1/2 c sugar (or even less - somewhere between 1/3 c and 1/2)
1 3/4 c all purpose flour (consider toasting it!)
1/4 c corn starch
2 T snipped fresh rosemary
optional brainstorm added Feb 2011: salt for sprinkling just before baking

Preheat oven to 350

Cream together the butter, salt, and sugar.
Stir in the flour, corn starch, and rosemary.

Refrigerate the dough for about 20 minutes. Break off about 1/4 of it and roll it out on a floured surface. Cut out and transfer to a cookie sheet (sprinkle with salt if desired), and bake for about 10 minutes. Remove from the oven while the cookies are still pale.

Hint: they're amazing with lemon curd. 

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