Rosemary & Dried Cherry Shortbread

March 2nd, 2011 § 0 comments § permalink

Makes 6 dozen cookies


2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon coarse salt
3 ½ teaspoons fresh rosemary, chopped fine
10 tablespoons (1 ¼ sticks) unsalted butter, softened
1 cup sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
½ cup dried cherries, chopped
Fine sanding sugar for sprinkling


Preheat oven to 350ËšF. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Add egg and dried cherries and mix until just combined.

Shape dough into ¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with sugar.

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.

Lavender Sugar Cookies

October 14th, 2009 § 0 comments § permalink

Makes 2 dozen small cookies


3 c all purpose four
1 tsp baking soda
½ tsp baking powder
1 c butter room temperature
1 ½ c turbanado suger (white sugar can be used)
½ c fresh lavender flowers and or leaves
2 samll eggs
1 tsp vanilla extract


Preheat oven to 375 F.  In a small bowl mix together flour baking soda and powder,  and lavender flowers and leaves and set aside.  In another bowl cream together butter sugar and vanilla until smooth, add eggs.  Mix both dry and wet ingredients together gradually until smooth. Make rounded spoons of mixture and place on ungreased cookie sheets.

Bake 8-12 minutes until golden brown.  Take out of oven and let sit for 2 minutes before moving to cookie rack to cool.

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