Nothing says holidays like do-it-yourself cookies and whereas I’ve the normal ones – like press cookies, biscotti – I make yearly, I at all times like making an attempt a couple of new recipes to see if they’re worthy of subsequent yr’s baking rotation.
My Rosemary Thyme Shortbread have turn out to be one of many vacation staples that I give as presents and add to the celebration cookie tray. Tailored years in the past from a Gourmand journal, this cookie was one in all my first ventures into utilizing savory herbs in a dessert. Rosemary was the star ingredient within the authentic 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 substances by reducing again on the butter (although nonetheless makes use of an entire stick) and including some white complete wheat flour for additional fiber and texture.
These are the cookies that folks will bear in mind…and even perhaps request once more subsequent December.
- 1 cup all-purpose flour
- 1/2 cup white complete wheat flour
- 2 teaspoons recent rosemary, finely chopped
- 2 teaspoons recent 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 easy. Divide in half.
- For every half, roll out right into a 8-inch circle on parchment paper.
- Rating the perimeters 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 touch of granulated sugar.
- Bake for 20 minutes or till edges are simply calmly browned.
- Cool on rack for five minutes then lower every circle into 8 items.
