Thursday, November 10, 2011
The cookies are so simple and yet so delicious. The end of Minna's email describes them perfectly. "A cookie that screams "less is more"!!! Look at how few ingredients there are."
Yes, so few ingredients! The original recipe uses an electric mixer, but one thing I've learned from my Modern Baker cookbook is that a food processor can be your best friend when making shortbread and pie crust type doughs.
Lemon Rosemary Buttons
2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granular sugar
1/4 tsp salt
Zest of one lemon
2 Tbs lemon juice (about juice of 1 lemon)
1 1/2 cups powdered sugar
lemon zest (optional)
1. Preheat oven 325 F. Mix flour, butter, granulated sugar, salt and zest in a food processor. Mix until dough is no longer crumbly and just comes together. It will clump around the edges of the bowl and allow you to form it. Form dough into a disk; chill 30 min.
2. On a lightly floured surface, roll dough 1/2" thick and cut cookies. A 1.5'' cookie cutter works well. They are "buttons" so think small for the cookie cutter. Arrange on baking sheets and chill 15 min. Bake until light golden brown, about 15-18 mins.
3. Mix powdered sugar with fresh lemon juice. Add zest if using. Spoon 1/2 tsp glaze over each cookie, spreading with back of spoon, and press 1 rosemary sprig into glaze.
(You can also add some chopped rosemary, 1 tsp, into the dough if you want to intensify the rosemary flavor.)