Rosemary Shortbread Cookies � Not for Nothing

As I was making these rosemary shortbread cookies, I couldn�t help but think of one of my many culinary pet peeves, which is when people add some random ingredient to a recipe, just for the sake of making it different. This is not one of those times.

While rosemary may seem like a strange addition at first glance, it works so perfectly in these, that I�d argue they're actually better than the original. There�s something so interesting about how the subtle hit of resinous herb works with this sweet, buttery cookie.

I should mention that the time given is just a guide. It depends on the shape and thickness of your cookies, so be sure to start checking them at around 40-45 minutes. You can pull them as soon as they turn golden, but that depends on how mild a flavor you want.

The longer they bake, the darker they get, and the nuttier the butter gets. Some prefer their shortbread cookies light and mild, while others will let them go until they turn brown. If you haven�t made them before, I�m afraid you�ll have to do some tests. I hope you give these amazing shortbread cookies a try soon. Enjoy!

Extra Credit Project: Make these using a round cookie cutter, and use them to make  strawberry ice cream sandwiches.

Ingredients for about 32 Rosemary Shortbread Cookies:

8 oz (1 cup) cool unsalted butter, cut into thin slices

1/2 cup white sugar

1/8 tsp vanilla extract

1 tsp kosher salt or 1/2 tsp fine table salt

2 tbsp finely chopped rosemary (but do not mince, or it may be too strong)

2 1/4 cups all-purpose flour (10 oz by weight)

Merry Christmas Cookie Update

Just a quick note to say I followed a viewer's tip, and rolled the chocolate snowcap cookie dough in white granulated sugar first, before coating in the powdered sugar. I was told this would prevent the white tops from fading in brightness, and as you can see, that's exactly what happened (don't let the bad cell phone picture fool you). Thanks, anonymous YouTuber! Enjoy!

Chocolate Snowcaps � There�s Snow on Them There Cookies

I don�t think I�ve ever been involved in a holiday cookies swap (apparently you need to have like-minded friends), but if I were, I�d bring these chocolate snowcap cookies. They just look so wintry, with their powdery-white tops, contrasted against those deep, dark cracks.

They�re so captivating, that I find myself daydreaming about tiny Christmas elves skiing down them when no one is looking. I really should see someone about that. Anyway, the point is, if you�re looking for a holiday cookie so seasonally appropriate it hurts, this is the one for you.

As I stated in the video, the only way to mess these up is to not use enough powdered sugar. The first batch I made looked like they had plenty, but that little bit I shook off before placing them on the pan made all the difference. You want to coat them, roll them, coat them again, and then, coat them again. You can�t put too much on.

Also, the batch I made after letting the dough sit overnight didn�t spread out as much, which I thought looked better, and much more mini mountain-like. As far as baking time goes, mine took about 12 minutes, but that depends on exactly how large you roll your dough balls.

To be safe, you should probably do five or six practice batches to get this time dialed in [wink]. Once you do, you�ll be rewarded with a classic Christmas cookie that tastes as good as it looks. I think I speak for tiny, imaginary elves everywhere, when I say we hope you give these a try soon. Enjoy!

Ingredients for about 2 dozen Chocolate Snowcap Cookies:

Recipe found here on Foodess.com

6 ounces dark chocolate, broken in small pieces, melted over hot water

3/4 cup AP flour

1/3 cup cocoa (I used Guittard�s Cocoa Rouge)

1 1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup room temp butter

1 cup packed brown sugar

2 large eggs

1 cup powdered sugar, or as needed

*Bake at 350 degrees F.  for about 12 minutes, depending on size

Lemon Bars for a Lasting Mother�s Day Impression

Mother�s Day is coming up, and since so many of you brave souls will be attempting a celebratory brunch, I thought I�d post this much-requested lemon bars recipe, in case things don�t go as smoothly as anticipated. 

Preparing brunch can be tricky anytime, let alone under mom�s watchful (aka �extremely concerned�) eyes. Can someone please get her a mimosa and walk her into the garden?

So, even if a few poached eggs break, or the toast gets a little too golden-black, no worries! If you finish the meal with these gorgeous, and absolutely impossible to mess-up lemon bars, she'll be as proud as she will be impressed. Our moms may have taught us the importance of a good first impression, but its America�s restaurateurs who discovered the importance of a delicious last impression. There's nothing like a well made pastry to make one forgive a tough steak.

Other than a baking dish, there�s no special equipment or techniques required. Both the shortbread base and the lemon custard take only minutes, and are simply hand-mixed in a bowl. 

Basically, if you can move your arm in a circle, and effectively set a timer (there�s one on your phone), your lemon bars should look just as good as these (maybe better � see meringue note below). Anyway, whether you�re going to make these for Mother�s Day or not, I hope you give them a try soon. Enjoy!

Ingredients for 16 Small Lemon Bars:

For the shortbread crust:

1 cup all-purpose flour

1/2 cup room temp unsalted butter (1 stick)

1/4 cup powdered sugar

1/4 tsp vanilla

1/4 tsp salt

Bake crust at 350 degrees F. for 22 minutes

For the lemon layer:

2 large whole eggs

1 large egg yolk

1 cup white sugar

2 tablespoons all-purpose flour

1/4 cup fresh lemon juice

1 tbsp grated lemon peel

Bake at 350 degrees F. for 25 minutes

Garnish with powdered sugar; or top with *meringue (the extra egg white whipped with 1 tablespoon of sugar) and brown with torch.

*My Meringue
If you decide to turn these into lemon meringue bars, do yourself a favor and actually measure the sugar. I couldn�t be bothered to check a recipe, so I only tossed in a teaspoon of sugar, and it should be closer to a tablespoon. The technique is the same; beat the extra white to the ribbon stage (where drips of white stay on the surface for a few seconds), and then add the sugar and continue whipping until you have nice, glossy peaks. My �by eye� batch worked fine, but it was a little too dry, and not quite sticky enough. Be advised.

View the complete recipe