Rosemary Cookies

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Rosemary is an herb that is often used to season vegetables and meat, but today Allen Smith has a delicious recipe for using rosemary to flavor cookies. Heres his report.

I really don't do much baking, but there are certain recipes that have become favorites of mine over the years. And they can always lure me back into the kitchen. One of these is for a simple cookie and it includes one of my favorite herbs, rosemary.

This is regarded as the herb of remembrance and friendship so it is certainly appropriate to use it around the beginning of the New Year when so many friends and family get together.

It all begins with a basic sugar or butter cookie recipe of your choice.

I just blend together ' cup butter with a ' cup of shortening, 1 ' cup of sugar and 2 eggs.

Now that this is nice creamy I'm ready to stir in the dry ingredients which include 2 and ' cups of flour, 2 teaspoons of cream of tartar, 1 teaspoon of soda and about 1/4 of teaspoon of salt, all blended together. Be sure to sift your flour before you add it.

Now I am ready for the most important ingredient at least when it comes to flavor. I'm using 2 scant teaspoons of fresh chopped rosemary.

Now I'm forming the dough into small balls and placing them on an ungreased baking sheet. I like to press them with the bottom of a drinking glass that I have dipped in sugar. This gives them a nice crunchy glaze.

Now I'm ready to slide them into a pre-heated 400 degree oven for only about 8 minutes. It's a good idea to loosen the cookies as soon as you take them from the oven. This is a great way to enjoy both the flavor and aroma of rosemary.

From the garden, I'm Allen Smith.

P. Allen Smith Gardens

© 1997 - Hortus, Ltd.

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American Indian Prints

by dotti1011 on October 11, 2012 10:27
You used American Indian Prints in a small space; I would like to know the site where the prints were found. I think the prints was of a chief wearing red garments or red headdress.

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