Last month I had the opportunity to attend a remarkable afternoon class at a local distillery entitled, “Gin vs. Vodka.”
I’m in love with the small little gang of distillers and simply could not attend empty handed.
Full of flavor and bursting with aromatics, I decided to provide a perfect pairing of flavor for the little crowd. Lemon – check. Rosemary – check. Shortbread cookie sweet – double check!
Lemon Rosemary Shortbread Cookie Coins
1 cup all-purpose flour
1/2 cup powdered sugar
1/4 tsp. sea salt
1/4 tsp. baking powder
1/2 tsp. vanilla extract
1 stick butter, melted and cooled
zest of 1 large lemon + juice of 1/2
1 Tbs. fresh rosemary, chopped
Combine the flour, sugar, salt, and baking powder. Stir in vanilla, butter, lemon zest and juice, and fresh rosemary. Mix well with a spatula to form a dough.
Transfer to a large sheet of plastic wrap and carefully mold into a 2″ diameter log.
Chill for at least 4 hours or overnight.
Preheat oven to 325. Slice the chilled shortbread log into cookie coins. Bake on a parchment lined baking sheet for about 15-20, until the edges begin to turn golden brown.