*  Exported from  MasterCook  *
 
                        HERBFARM ROSEMARY SHORTBREAD
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Cookies                          Desserts
                 Harned 1994                      Herb/spice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Unsalted butter (3 sticks)
                         -- at room temperature
      2/3   c            Sugar
    2       tb           Fresh rosemary or
    2       ts           Dried rosemary
    2 1/4   c            Unbleached all-purpose flour
      1/2   c            White or brown rice flour
      1/4   ts           Salt
    2       ts           Sugar for topping (opt'l.)
 
   Line two baking sheets with parchment paper.
   
   Cream butter in a large bowl until pale yellow and
   light.  Add the sugar; continue mixing until the
   mixture is fluffy.
   
   If you are using fresh rosemary, mince it.  If you are
   using dried rosemary, crush it in a mortar and pestle,
   or by using a rolling pin on a flat surface, until it
   is fine but not a powder.
   
   Add both flours, the salt and the rosemary to the
   butter mixture; mix until thoroughly combined.  The
   dough will be somewhat soft. Refrigerate it for 1
   hour, if necessary, so that it is firm enough to roll.
   
   Roll the dough out to form a rectangle about 10 x 14
   and 1/4 thick. Cut cookies into 1 1/2 x 2 rectangles
   or any other shape you like.  Place them about 1/2
   apart on the prepared baking sheets. Sprinkle them
   with the sugar topping if desired; bake at 375 F. in
   the center of the oven until they are gold at the
   edges, 12 to 15 minutes.
   
   Remove the cookies from the oven and transfer them to
   wire racks to cool. Pack in an airtight container.
   The cookies will keep, their flavor improving, for at
   least a week.
   
   Note:  The author says that these cookies are much
   better two days after they are baked, and suggests
   planning accordingly.
   
   Recipe from Ron Zimmerman of The Herbfarm/Falls City,
   WA.  In _Farm House Cookbook_ by Susan Herrmann
   Loomis.  New York: Workman Publishing Company, Inc.,
   1991.  Pp. 384-385.  ISBN 0-89480-772-2. Electronic
   format by Cathy Harned.
  
 
 
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