Rosemary's Baby

Tea at the kid's table!

A dear friend recently shared this recipe with me and even gave me a log of it to take home, cut and bake.  I'm usually a chewy cookie kind of girl, but this little gem has just the right herbal citrus punch of flavor.  It would be perfect with a cup of tea or just to satisfy that sweet tooth at the end of a meal.  I hope you give them a try.  I don't think you'll be disappointed.

 Strawberry plate from Pier 1, last year.

2 cup flour
1/4 cup finely ground cornmeal
1/2 t. salt
1 cup (2 sticks) unsalted butter
1/2 cup plus 1 heaping tablespoon sugar
1 heaping tablespoon grated tangerine or orange zest
1 tablespoon plus 1 /12 t. finely chopped rosemary
2 large egg  yolks at room temperature

In a medium bowl, whisk together the flour, cornmeal and salt

In the bowl of a stand mixer fitted with a paddle attachment, beat the the butter with the sugar on medium-high until incorporated, but not fluffy, for about 1 minute.  Scrape down the sides of the bowl and add the dry ingredients.  With the mixer on low, mix just until combined.

Scrape the dough our onto a lightly floured surface, gather it into a ball and then cut the ball in half.  With floured hands, shape each half into a 12-inch long log.  Wrap tightly in plastic wrap or waxed paper and twist the ends.   Refrigerate for several hours, or until completely firm.  (You can also freeze the dough at this point, or freeze one log and bake the other.)

Preheat oven to 350 degrees.  Line two large baking sheets with parchment or silpats. 

Cut the log crosswise into 1/3-1/2-inch thick slices.  Place the cookies at least 1 inch apart on the sheets.  Bake until the edges are lightly golden, 15-17 minutes, rotating the sheets, halfway through the baking.

Let the cookies cool for several minutes on the baking sheets before transferring them to a wire rack to cool.  They will keep in an airtight container for at least 1 week.



MY TIP:  If your tea kettle has a lot of mineral deposits, add about 1/2 cup white vinegar and fill the rest up with water.  Bring to a boil and rinse out.  It should be sparkling clean!!

Strawberry mug from Pier 1, this year. 

I am sharing with:
Mix It Up Monday
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
You're Gonna Love It Tuesday
Crazy Sweet Tuesday
Table Top Tuesday
Cowgirl Up
The Bunny Hop
Let's Dish!
Tips, Tutorials and Tidbits
Foodie Friday
Potpourri Friday
Weekend Potluck
Sweets for Saturday
Seasonal Sundays

The vase is a Susan Paley by Gantz.  Her name is "Jade" and she is one of my favorites to put flowers or herbs in.  She lives on my kitchen sink ledge and I fill her hat with seasonal flowers.  I bought her at a local gift shop years ago, but they're still available on ebay.