Little Miss Amanda from High Heels to Hot Wheels is here with us today… can I just tell y’all she is just about the cutest almost-ready-to-have-a-baby lady you EVER have seen!
She’s counting down the days now, what an exciting time! We all wish the best for her and her cute family as they welcome in their new addition!
Amanda has brought some delicious Rosemary Shortbread Cookies today and they look amazing.
So, I’ll turn it on over to her…
Hi everyone at What’s Cooking with Ruthie!!! It’s Amanda from High Heels to Hot Wheels back again this month with a sweet and savory cookie. I know I promised something light and fresh from our garden, but let’s be honest. I am two weeks at the most away from the arrival of our precious little Baby Baker and while healthy, clean eating is at the top of my priority list, I simply can’t resist and in a sense NEED something sweet and buttery from time to time, which is why I am bringing you these delicious Rosemary Shortbread Cookies. I mean, the rosemary is from our herb garden, so technically it qualifies as garden fresh, right?!
I have awesome neighbors and we started a monthly Friday afternoon social a couple of weeks ago and along with my almost world famous tomato tart to snack on, I brought along these cookies for a “dessert-ish” type treat, but not one that completely ruins dinner. I had made the dough ahead of time and froze it, so it was so quick and easy to pull the dough out of the freezer and bake them up for a quick addition to the appetizer I was bringing.
- 1 1/2 cups unsalted butter
- 2/3 cup white sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 1/2 tablespoons fresh rosemary, chopped
- 2 3/4 cup all purpose flour, sifted
- 1/4 teaspoon table salt
- 1 egg white
- 2 teaspoons raw or Turbinado sugar
- In the bowl of a stand mixer on medium speed, cream together the butter and white sugar until light and fluffy.
- Add egg and vanilla to mixture and combine.
- Sift together the flour and salt.
- Stir in rosemary.
- Add mixture to creamed butter mixture on low speed and stir until combined.
- Remove dough from bowl and halve.
- Roll dough into logs and place each log on a 12-by-16-inch sheet of parchment.
- Roll in parchment to 1 1/2 inches in diameter.
- Secure open edge of parchment paper.
- Place each dough log into the freezer for one hour or up to one month.
- To bake: preheat oven to 375 degrees F.
- Slice dough into 1/4 inch rounds.
- Brush the top and bottom of each cookie with egg white and dip in raw sugar.
- On a baking sheet lined with a Silpat Mat or parchment paper, place cookies about 1 inch apart. Bake about 15 minutes or until edges are golden brown.
- Cool on a wire rack.
Adapted from Martha Stewart’s Rosemary Shortbread Cookies
I hope you all enjoy these cookies and I hope to be back again next month, but as all of us mothers know, a new baby has a really interesting way of dictating the day, but in the most wonderful of ways. Happy Summer!!!
Did that tomato tart I mentioned sound tasty? Here is the recipe for one of the most delicious dishes you can make using your fresh tomatoes:
I can’t wait to make these Rosemary Shortbread Cookies they sound like a combintion I’ve just got to try! YUM.
I love having Amanda come to visit each month! She’s always bringing delicious recipes with her 🙂
xoxo~ Amanda and Ruthie