fresh lemon rosemary shortbread cookies . . .
Tonight’s dinner consists of fresh ginger marinated thin ribeye steaks grilled and sliced over a large green salad with arugula, lettuces, cucumber and grape tomatoes. The dressing contains a touch of jalapeno pepper and some fresh lime juice.
To complement it as a small sweet for dessert, I thought I’d make half a batch of Meyer lemon fresh rosemary shortbread cookies. I didn’t have enough flour to make a whole batch – and just as well because we probably shouldn’t eat so many of them. Lemon zest grated on the microplane, fresh rosemary leaves chopped up (left over from making lamb loin chops over the weekend); one stick of unsalted butter, lemon juice, vanilla, flour and salt completed the ingredients list. The dough is chilling in the fridge for an hour so I thought I’d take a few minutes to write up this short post for a shortbread cookie experiment.
When the dough is chilled, the recipe calls for rolling it out to about 1/4 inches thick and cutting out cookies to bake about 10-12 minutes in a 325 degree oven.
And, here they are! Scrumptious!