I’m writing two posts tonight, both of them bearing a recipe for a cookie, albeit very different cookies. Somehow, I didn’t think you’d mind. I really wanted to get these up just as soon as I had pulled the results out of the oven… and had tested them… and had tested them on the neighbors, just to be sure. But life being what it is these days, I found something more pressing to attend to. Probably catching up on all the reading I’ve been neglecting. So here you go — the first recipe. I made these cookies vegan because I had the ingredients on hand and I was curious to taste vegan shortbread. Dislcaimer: I’ve never made shortbread before, so I wouldn’t know what to expect, even if they contained real butter or shortening. I’ve eaten shortbread before, sure, but it always came from the inside of a shelf-stable “meal-ready-to-eat” courtesy of the U.S. Army, or it was made by my friend Claudia, who is actually a real baker, and thus exempt from any of my weak criticism. But anyway, the results were pleasing: a hint of coconut that lingers, the bright lemon, and rosemary that doesn’t overwhelm but, rather, complements. And they look so pretty on the new-old cocktail plates! I liked these as an after-dinner treat all on their own, but their richness wouldn’t be wasted on a bowl of vanilla ice cream, either. I’ll leave you to figure that part out.
Lemon + Rosemary Shortbread Cookies
Makes about 24 cookies
2 Cups All-Purpose Flour
2/3 Cup Powdered Sugar
1/2 Cup Coconut Oil
1/2 Cup Earth Balance Buttery Spread
1/4 Teaspoon Salt
1 Teaspoon Pack Lemon Zest (about 1 lemon)
2 Teaspoons Lemon Juice (from 1/2 a lemon)
1-1/2 Teaspoons Minced Fresh Rosemary
Combine all ingredients in a large bowl and, using a hand mixer on low speed, bring together into a crumbly mixture. Create a round disc with the dough and wrap in cling wrap, using two pieces of wrap, one on top, one below. Refrigerate for 1 hour.
Place the dough on a flat, preferably cool surface and roll out between the cling wrap. The dough should be about a 1/2 inch thick to begin cutting. Using a biscuit or cookie cutter about 2 inches in diameter, cut the cookies out and transfer to a silpat lined or un-greased cookie sheet. Gather the scraps and roll out again, chilling for a few minutes in the freezer if they become too warm to easily remove from the cling wrap. Place the cookies in the refrigerator for 10-15 minutes to firm up before baking.
Preheat the oven to 350 degrees. Bake for 15-20 minutes or until the edges of the cookies are just beginning to brown. Transfer to a rack and let cool completely.