I followed the recipe for the most part, except for adding a drop or two of lemon oil and dusting the cookies with granulated sugar prior to putting them in the oven. Although I really thought the flavor was delicious, I didn't care for the texture at all. It was a shortbread cookie that disingrates upon contact with a moist tongue, and I prefer a shortbread cookie that has more of crisp, chunky crumb. I think I will try to use a traditional shortbread recipe and add the rosemary to it. When the recipe comes together the way I would like, I will be sure to post the recipe for these uncommonly good treats!
Wednesday, August 6, 2008
So, as much as I have a sweet tooth, I also am very intrigued by unconventional flavors being introduced into desserts. While flipping through a cookie cookbook of mine, I was immediately drawn to a recipe for Rosemary Shortbread Cookies for a couple of reasons. First, the addition of one of my favorite herbs into one of my favorite cookies sounded delicious and surprising. And secondly because, like bacon, I feel like rosemary is delicious in everything, and I have a huge rosemary bush in our backyard.