I got this recipe from the Fishing Creek Herb Guild and the Barton House Garden Committee, which hosted a tea party at the Barton House on Sunday, Aug, 2, 2015.
My early music group, the Bloomsburg Early Music Ensemble, played. And I got this recipe for rosemary almond shortbread, which immediately became one of my favorites!
This will make about 30 small cookies. I think one serving is about 4 cookies.
Ingredients:
1/2 C butter, softened
1/2 C confectioner's sugar, plus additional for rolling
1 C flour
1 Tbs finely chopped fresh rosemary
1/4 C almonds, crushed
1/4 tsp almond extract
1. Preheat oven to 350 degrees.
2. Cream butter and sugar.
3. Add flour, rosemary, almonds and extract.
4. Roll dough into small balls, bigger than a marble, but smaller than a golf ball.
5. Roll the balls in more sugar.
6. Place on parchment lined cookie sheets, then press them to about 1/4 inch thick with the bottom of a glass.
7. Bake 12 minutes. Some folks like to let them brown a little, but I like them better when they stay pale. They're from Scotland, after all, not exactly the home of golden tans.
8. Let them cool. They'll harden up.
Variation: Use lavender, lemon extract and macadamia nuts.
No comments:
Post a Comment