And to top it off? I got my first Le Creuset. This birthday was stellar in the kithchen department. Anywho. I made shortbread again (stop judging) but this time with lemon zest and rosemary. SO GOOD, and pretty too!
For the cookie you'll need:
1 cup flour
1/2 cup confectioners sugar (powdered sugar)
1 stick + 1 tablespoon unsweetened butter
Splash vanilla extract
Pinch kosher salt
Add the zest of 1 lemon and 2 fresh rosemary sprigs. (chop 'em up first!)
Combine all ingrediants in large mixing bowl. Remember this post? Yeah, so do I. Getting butter all over myself. No more! It is now all confined into this brilliant machine. Let's see how lazy I get in the next few months. I can't wait to buy the pasta attachment. But I digress..
After you combine the cookie base add the zest of one lemon into bowl and mix on low.
When adding your rosemary be sure to chop it up finely. Otherwise it overwhems the cookie.
The batter comes out pretty crumbly and its difficult to mold. But have no fear, it's supposed to be this way. I did "buttons" instead of the tradition way of making shortbread which is to bake it like one giant cookie then slice it. I was having a get together that night and buttons were perfect for serving purposes. Like a dumy I forgot to take pictures of the end result. I clearly got distracted with the brie and sweet potato flat bread I was making at the same time. Which I also forgot to photograph. OOPS. But for real, more posts to come real soon. We're coming up on my favorite season. CHRISTMAS!