- 1 cup (2 sticks room Temperature) Butter unsalted
- 2/3 cup (83 g) Powdered sugar
- 1 TBSP + 1 tsp Lemon juice
- 1 lemon Lemon zest
- 2 tsp Honey
- 1 TBSP finely chopped Rosemary fresh
- 2 cups (240 g) All purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Kosher Salt
About 3 weeks ago, I purchased a small rosemary plant to have fresh rosemary for this recipe. Since I was growing my rosemary plant indoors, here are some tips. I love growing plants indoors over the winter, so I have fresh herbs all year long. My back deck is where I plant my spring herbs which keep the deer, rabbits, and squirrels from eating them all. I ran into a herb last year called Rosemary Honey Lemonade; this gave me the idea in the first place for a cookie with those flavors.
It will soon be time for me to start thinking about my herb garden this year and what I want to grow. I am trying to put herbs in the garden that I use for cooking and what I might like to try for new cookie flavors. I am always trying to push the envelope for what will work and finding out what will not work. But it is really fun trying to mix flavors together for a new surprise taste.
To get the most of the rosemary and lemon flavor, these cookies seem to meld together so they are even better the next day. The powdered sugar needs a little time not to be so powdery. The butter brings it all together into a melt-in-your-mouth shortbread cookie you will want to make again. I hope you enjoy this cookie.
Letting you know I just ordered these fantastic Spring Chef Magnetic measuring spoons for myself. The only set I have that has 1/8 tsp is an old plastic set that the measurement writing is wearing off. It was time for a new set!!!
Tools I Use:
Zest and juice 1 lemon into separate bowls. Weigh or measure the powdered sugar in another small bowl and set aside. In another bowl, weigh or measure the flour, baking powder, salt and run a whish through to blend. Chop the rosemary into small pieces. You want the rosemary to complement the lemon and honey, not overpower it. Small pieces achieve this.
In a stand or hand-held mixer, beat the butter on medium speed till it is creamy and light in color, about 3 minutes. Turn your mixer down to a low setting and gradually add the powdered sugar. Once incorporated, turn the speed back to medium and mix for about 2 minutes. I like to scrape down the side and blend for about 30 more seconds. Add the lemon zest, lemon juice, honey, diced rosemary, and mix through the cookie dough. Turn the mixer to low and slowly add the flour mixture till incorporated. I turn off the mixer and scrape down the sides. Then blend for another 30 seconds.
Take the bowl off the stand and scrape the cookie dough onto a non-stick-floured pastry mat. The cookie dough will be a little tacky. Roll the cookie dough into a log shape, then divide the cookie dough in half to make 2 smaller rolls. Taking a plastic wrap piece that is longer than the width of the log (you want to fold the wrap on the ends) and places it right next to the rolled cookie dough. All you need to do is roll it onto the plastic wrap and then fold the plastic wrap ends.
A trick I learned from another baker is to take the center of a paper towel roll and cut it in half lengthwise. Lay the plastic-wrapped log onto the paper towel pieces. The paper towel cardboard helps to keep the log shape and will give you rounder cookies. Place the two logs onto a sheet pan and place them into the refrigerator for about an hour. This will make the slicing of the log easier if the cookie dough is firm.
Preheat the oven to 350° and line a cookie pan with parchment paper. Taking the cookie log out of the refrigerator and unwrap. Placing the log onto a cutting board and cut each cookie about 3/4" thick. I put all the slices from one roll onto one cookie sheet and bake for 10-12 minutes. You want the cookies to be a little golden around the bottom edges. Leave then on the cookie pan for 1 minute before moving to a cooling rack. You want them to set a little before moving them. Makes about 2-1/2 dozen.