There is something about the favor and aroma of rosemary the signifies the holiday season for me. I found a recipe for Rosemary Shortbread Linzer Cookies with Red Pepper Jelly in the November/December issue of Bake: Baking from Scratch. Of course I adapted it slightly to meet our taste preference (slightly more rosemary, less pepper). We hope you enjoy them!
Ingredients:
- 3/4 cup unsallted butter, at room temperature
- 1/2 cup confectioners' sugar, sifted
- 1 teaspoon vanilla extrract
- 1 1/2 cups all purpose flour
- 2 1/2 tablespoons chopped fresh rosemary
- 1/2 teaspoon kosher salt or sea salt
- 1/4 teaspoon ground black pepper
- 2-3 tablespoons red pepper jelly
Instructions:
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In the bowl of a stand mixer with the paddle attached, beat the butter, sugar and vanilla until light and smooth, approximately 3 minutes. Scrap the sides of the bowl occasionally. If you do not have a stand mixer use a large bowl and electric beater on medium speed.
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Whisk together the flour, rosemary, salt and pepper. Slowly add the flour to the butter mixture using a low speed on the mixer. Divide the dough in half and shape into rounds. Wrap each round in plastic wrap and refrigerator for at least one hour or overnight.
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Preheat the oven to 350F. Line three baking sheets with parchment paper.
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On a lightly floured board roll one of the rounds to 1/4 inch thickness. Be sure to lightly flour the rolling pin. Using a 2 1/2- or 3- inch cookie cutter cut dough. Re roll any scraps carefully without adding too much additional flour. Place 12 cookies on first sheet about 1-inch apart. Repeat this process with the remaining round of dough. Use a 1-inch cutter to cut centers from the second half of the cookies. Place these cookies on the second sheet. Place the cut out rounds onto the third baking sheet.
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Bake until edges are lightly browned - approximately 10-12 minutes. Remove cookies from oven and let cool for 15 minutes. Do not turn oven off.
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Spread 1/2 teaspoon of red pepper jelly (or more if you like it hotter) onto the flat side of the 2 1/2-inch solid cookies. Place cutout cookies flat side down on top of the jelly. Bake for 2 additional minutes. Remove from oven and let cool to room temperature. Store in an airtight container.
Hi,
I think you left the amount of flour for the Rosemary Shortbread cookies.
Thanks, they look great