Absolutely delicious! A shortbread is my favorite type of cookie; add rosemary and I'm in heaven! The cookies have a perfect balance of flavors with a few simple ingredients; and they smell divine! I found the dough extremely easy to work with as long as you chill it for an hour as instructed before trying to roll it out. For those who had issues with the dough, maybe the following will help. DO use a good quality UNsalted butter, as called for in the recipe, for two reasons: 1) salted butter has a higher water content (and thus lower fat content) than unsalted which can defininitely affect baked goods, especially cookies and 2) unsalted butter allows for more adjustment to the salt in a recipe as different brands of salted butters can have different (and unknown) amounts of salt. I feel like the amount of salt in this recipe, coupled with unsalted butter is perfect; but that's a very subjective opinion - others may prefer less salt flavor. When measuring flour it's important to spoon it into the measuring cup lightly and level it; otherwise you can wind up with too much flour since flour "settles" a great deal. When I creamed the butter and sugar together I did so for 6 minutes at medium speed on a KitchenAid mixer in order to get it to the right consistency, then slowly added the flour (already mixed with salt and rosemary) in several small amounts on "stir" just until mixed. Hope this might help anyone who had trouble with the dough. These cookies are too good to miss!
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Absolutely delicious! A shortbread is my favorite type of cookie; add rosemary and I'm in...