I
found this simple shortbread cookie recipe in the Chicago Tribune last year
around the holiday season, and it has quickly become one of my family's
favorites. I slightly tweaked the recipe
(I added a touch of vanilla and a dusting of pink salt crystals on top) and
I'm very happy with the outcome. The
vanilla gives it a more balanced flavor and I love the subtle touch of color
and taste from the salt. Cornmeal may seem
like an odd ingredient for a cookie, but it gives this shortbread a crunchy, gritty,
yet pleasing texture. The fresh rosemary adds a savory taste and aroma that works magic into this cookie.
I'm
not a fan of sweet, gooey cookies and tend to favor those that go well with a
hot cup of coffee. Almost all of my
cookie recipes are low in sugar, but over the top with flavor. But I have to warn you, it is nearly
impossible to eat just one of these cookies, but I wish you luck in trying.
Rosemary
shortbread
2 cups flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
2 egg yolks
1/4 cup yellow cornmeal
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
2 egg yolks
1 teaspoon pure vanilla
extract
2 Tablespoons finely chopped fresh rosemary leaves
2 Tablespoons finely chopped fresh rosemary leaves
Himalayan pink salt crystals
(or coarse sea salt)
1. In a small bowl, whisk together flour, cornmeal and salt.
2. In a stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat together butter and sugar. Mix in egg yolks and vanilla, then rosemary. Add dry ingredients and mix just until dough holds together.
3. Roll dough into 2 logs, each about 6 inches long and 2 inches in diameter. Wrap with cling and chill until firm, at least 1 hour.
4. Slice logs into 1/4-inch thick disks. Settle shortbread disks on parchment-lined baking sheets; sprinkle and press a small amount of the coarse salt into the cookie. Slide into a 350-degree oven, and bake until golden at the edges, about 11 - 12 minutes.
Cool and Enjoy!
"The Greatest Wealth is
Health" - Virgil
"Let Food be thy
Medicine and Medicine be thy Food." - Hippocrates
