Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Wednesday, August 17, 2011

rosemary shortbread

as a very new member of the Michigan herb associates, i have been thrilled to receive their quarterly herb journal.  this journal is filled with wonderful information about growing herbs in Michigan,  herbal events that are happening around the state, and recipes from other members.

in the spring and summer issue this year, i found a recipe for rosemary shortbread.  when my rosemary bush had just enough sprigs, i couldn't resist snapping them off and bringing them into my kitchen.

here is the recipe which was simply wonderful.
1 cup butter
3 cups flour
4 teaspoons fresh rosemary, finely chopped
1 cup granulated sugar
Cream butter and sugar and then add the 2 cups of flour.  Mix and knead in the other cup of flour. Then add the rosemary.  Roll the dough to 1/4 inch thick.  I rolled into a rectangle and cut into squares.
It is important to score the squares, as after baking the squares will crumble, instead of giving nice lines.
Bake for 50 to 60 minutes at 275 degrees.  This is a much cooler oven than usually used.
Bake at this lower temperature for this longer length of time.
Break apart the squares and enjoy. 
This is a wonderful recipe, and I highly recommend this treat for something really different.

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