One of the most popular treats at the recent grand opening party of Kitchen in the Market was Tastebud Tart Molly Herrmann’s buttery-perfect shortbread cookies. Every time I turned around someone was asking, “Have you tried those amazing cookies?” A couple of days after the party, at a totally separate event, I had yet another chat about the cookies. The Cookies.
So I asked Molly for her famous recipe. And she gave it to me! How I love recipe sharers.
Molly advises that while the lemon-rosemary is popular for spring, the recipe is amenable to all sorts of lovely flavors: coffee, chai, maple pecan. Get creative and make them your own.
Lemon Rosemary Shortbread
From Molly Herfmann of Tastebud Tart Catering
Makes 24-36 cookies
2 c. organic unsalted butter, room temp
1 c. organic cane sugar
3 1/2 c. organic all-purpose unbleached flour
zest of 1 lemon, grated
2 Tbs. chopped fresh rosemary
additional flour to knead
Preheat oven to 325 degrees F.
In the bowl of a mixer, cream together butter and sugar until light and fluffy. Mix in flavorings. On medium-low speed, mix in flour until just incorporated.
Flour a work surface. Transfer dough—it will be very soft—to work surface and knead for about 5 minutes, adding up to 1 c. of flour to create a soft dough that stays together (Stephanie’s note: I added about 1/2 cup).
Pat dough out into a 1/2-inch thick rectangle. Cut it into desired shapes. Space cookies at least 1 inch apart on a baking sheet.
Bake at 325 degrees for 20-25 minutes or until lightly golden but not browned. Transfer cookies to racks to cool. Optional: Drizzle cooled cookies with melted white chocolate to finish. Store in airtight container.