Tuesday, April 26, 2011
These little cookies are so good! They are tiny, about 1 1/2-inches big with a dusting of sugar on top and just the right amount of rosemary. I feel like they would be a nice pairing with lavender shortbreads. I recently started to read Seven Spoons and was making my way through the archives when I stopped on these sweet treats. She links back to a recipe on Epicurious. I took some hints from Seven Spoons and made minimal changes to the original recipe.
Rosemary Shortbread Cookies
1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 teaspoon salt
1/2 teaspoon baking powder
2 tsps. chopped fresh rosemary
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons mild honey
1/2 cup confectioners sugar
1 tablespoon granulated sugar
Preheat oven to 300°F.
Whisk together flour, salt, baking powder, and rosemary in a bowl.
Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
Roll out 1 disk (keep remaining dough at room temperature) Cut into desired shapes. Sprinkle with sugar.
Bake shortbread in middle of oven until golden brown, 12-15 minutes. Slide shortbread on parchment to a rack and cool 5 minutes.