Rosemary Shortbread with Lemon Glaze – Rosemary Contest Winner | The Daily Dish

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Rosemary Shortbread with Lemon Glaze – Rosemary Contest Winner

1 Comment | Written on May 31, 2012 at 5:00 am , by

These light as air shortbread cookies are the perfect exclamation point to the end of a summer meal.  They aren’t too sweet, and have a brightness that leaves you satisfied and smiling.

I love finding recipes that incorporate traditionally savory ingredients into sweet dishes.  There were many entries in our “Rosemary” themed recipe contest, and it is impressive that the judges chose a cookie to take the top prize!

The marriage of lemon and rosemary make sense in this shortbread recipe, but our winner also incorporated another unexpected ingredient into the cookie dough – Parmesan cheese!  I was a bit hesitant at first and didn’t know how it would affect the flavor of the shortbread.  In fact, the addition of the cheese was pure genius!  The cookies have a great texture and the saltiness of the cheese balances nicely with the sweetness of the lemon glaze.

This recipe is a refrigerator cookie that needs to be formed into the shape of a log, refrigerated, and sliced before baking.  I absolutely love refrigerator cookies, except for one hiccup.  It is always frustrating when one side of the dough becomes flattened as it sets up in the fridge.  The result is an oblong, oval shape instead of a nice, round cookie.  However, I recently stumbled upon the most amazing tip.  It works so well, I will use it every time I make refrigerator cookies from now on!

1.  To keep the dough round, use an empty paper towel roll!

2.  Simply cut down the center of the roll with a pair of scissors.

3.  Wrap your dough log in wax paper to the size and length of the paper towel roll.

4.  Place inside the roll and refrigerate.  Once the dough is set, it will slice into perfectly round disks!

And now, a round of applause to Robin Haas for creating this winning recipe!

Robin says, ”Many years ago a dear friend asked me to create and bake a bread for her housewarming. I knew she loved rosemary and so I made a rosemary and whole wheat bread.  Since that time, I’ve been experimenting with rosemary in things aside from the traditional savory dishes.  Things like honey rosemary corn muffins, orange rosemary quick breads, have graced my table.  Your contest sparked my inventive side even more.  The resulting recipe seems to stand on its own!”

Rosemary Shortbread with Lemon Glaze  (click here to view and print recipe)

1/2 cup Unsalted Butter, at room temperature

1/2 tsp Salt

1 Tbsp Granulated Sugar

1 cup All Purpose Flour

1/4 cup Grated Parmesan Cheese

1 Tbsp Chopped Fresh Rosemary

1/2 cup Powdered Sugar

1 Tbsp Fresh Lemon Juice

In a large mixing bowl, cream butter, salt and granulated sugar together until light and smooth.

Add cheese, flour and rosemary, then blend together. Place dough on a sheet of plastic wrap and roll up into a log about 2 inches in diameter, covered with plastic. Refrigerate for 1 hour.

Preheat oven to 375 degrees and slice log into disks 1/2 inch thick, then bake on parchment or a nonstick baking sheet for 12-15 minutes. While cookies bake, prepare glaze by mixing together powdered sugar and lemon juice until smooth. If mixture is dry, add more juice or water. Once cookies cool, drizzle with glaze.

How can we forget the Reader’s Choice winner as well?  Congratulations to Linny for her dish, ”Linny’s Crispy Onion Strings!”

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