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Saturday, April 18, 2009

Rosemary Honey Cookies with Orange Zest

The Altitude Adjustment Section
Susan Purdy has published many cookbooks beside Pie in the Sky, and this week’s cookie recipe is from one of her other books called The Family Baker. I was in my herb garden proudly observing how my rosemary plant had made it through the winter, when it dawned on me Susan had a cookie recipe using rosemary and honey I was dying to try, so I did, and it's great!

1/2 cup shortening
1/4 cup (1/2 a stick) unsalted room temp butter
3/4 cup granulated sugar
1 large room temp egg
1/4 cup honey
1 tablespoon lemon or lime juice
1 teaspoon orange zest
2 cups sifted A.P. flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg or mace
1 tablespoon fresh rosemary, finely chopped

Preheat oven to 325 degrees. Line a sheet pan with parchment and give it a light spray of non-stick coating. In the bowl of your electric mixer, beat the shortening, butter, and sugar till smooth and well blended. Add the egg, honey juice and zest and mix a little bit. Next combine all the dry ingredients and pour into mixing bowl along with the rosemary. Stir on low just till combined. Drop heaping teaspoons onto sheet pan about 2 inches apart, as they spread while cooking. Bake for 10 minutes or till they are golden brown around the edges. Let cool 5 minutes on sheet pan before transferring them to wire rack. They crisp as they cool. Store in airtight container. This recipe makes about 30-35 cookies.