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Nothing says holidays like do-it-yourself cookies and whereas I’ve the standard ones – like press cookies, biscotti – I make yearly, I all the time like making an attempt just a few new recipes to see if they’re worthy of subsequent yr’s baking rotation.
My Rosemary Thyme Shortbread have grow to be one of many vacation staples that I give as items and add to the occasion cookie tray. Tailored years in the past from a Gourmand journal, this cookie was one among my first ventures into utilizing savory herbs in a dessert. Rosemary was the star ingredient within the unique recipe however I added thyme for an additional natural punch in taste and look. And whereas they’re not the healthiest of choices (they’re cookies in spite of everything), I’ve tweaked the elements by reducing again on the butter (although nonetheless makes use of a complete stick) and including some white entire wheat flour for further fiber and texture.
These are the cookies that folks will keep in mind…and even perhaps request once more subsequent December.
- 1 cup all-purpose flour
- 1/2 cup white entire wheat flour
- 2 teaspoons contemporary rosemary, finely chopped
- 2 teaspoons contemporary thyme, finely chopped
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons honey
- Granulated sugar
- Recent rosemary springs
- Recent thyme sprigs
- Preheat oven to 325 levels F.
- In a bowl, whisk collectively flours, rosemary, thyme, baking powder and salt.
- In a separate bowl, beat collectively butter, powdered sugar and honey till effectively blended (about 2 – 3 minutes.)
- Add flour combination to butter combine and beat till resembles a rough meal.
- Pat the dough collectively right into a ball till clean. Divide in half.
- For every half, roll out right into a 8-inch circle on parchment paper.
- Rating the sides with a fork in addition to traces to divide into 8 items (like a pizza.)
- For every “slice”, adorn with a small sprig of rosemary and thyme. Sprinkle every circle with a splash of granulated sugar.
- Bake for 20 minutes or till edges are simply calmly browned.
- Cool on rack for five minutes then reduce every circle into 8 items.
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