Ashley L. Ezell was one of seven participants who submitted
entries for the Centennial cookie contest in Upland. I was reading the monthly
newsletter and came across the article and recipe. Her cookie recipe won and it
was Lemon Rosemary Sables. These sounded interesting enough to attempt. Boy am
I glad I did. These are so delicious!
Ingredients:
1 cup sweet cream salted butter, room temperature
¾ cup sugar
1 ½ tbsp. lemon zest (1-3 lemons, depending on the size)
1 tsp. vanilla
1 egg yolk
2 ½ cups all-purpose flour
1 tbsp. fresh rosemary, minced finely
1 tsp. salt
Sugar in the raw, or pure cane sugar, for rolling
1 egg lightly beaten, for egg wash
Directions:
Zest lemon with zester. Mince rosemary and set aside.
Cream butter and sugar until light and fluffy. Add in lemon
zest, vanilla, egg yolk and mix until well blended.
In a separate bowl, whisk together flour, salt, and
rosemary. With the mixer on low, slowly add dry ingredients to the creamed
mixture. Mix with electric mixer on low until just combined; finish mixing with
spatula or wooden spoon so you do not overwork the dough.
Divide the dough in half. Wrap in plastic wrap and
refrigerate for 30 minutes. Remove from the refrigerator, roll into 2 one-inch
logs, baste with 1 beaten egg, and coat in pure cane sugar. Seal tightly with
plastic wrap and place on cookie sheet to hold shape, freeze for 1 hour.
When you are ready to bake, pre-heat the oven to 375
degrees. Take one log out of the freezer or both, depending on how many cookies
you want to bake. Line a baking sheet with parchment paper. Slice dough into ¼-inch
slices or you can use cookie cutters such as little heart shapes like I used.
Place 1 inch apart and bake until lightly golden on edge. Approximately 10-12
minutes (cookies will be very light in color. Do not over-bake; they should not
be brown).
These taste delicious with a hot cup of tea or coffee in the
morning!
Inspired by: Ashley L. Ezell
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