Saturday, March 12, 2016

Rosemary Semolina Shortbread

I have a bag of semolina flour I am slowly working my way through. I bought it to make baby polenta for Rose (naturally) and while she loves it, she has hardly made a dent in the bag. Because the thought of making homemade pasta is laughable, I made cookies instead. 


These cookies are perfumed with dried rosemary and have a toothsome crunch thanks to the semolina. I am not sure how I feel about the word "toothsome." It kind of makes me cringe, but I also kind of like it...



Like most of my favorite treats, these cookies are snack-able and perfect to go along with your afternoon cup of coffee or tea. They are not to be eaten in the kitchen alone. In the middle of the night. Looking over your shoulder to make sure nobody is seeing you snack. That is what the Girl Scout Thin Mints I bought yesterday are for.


Rosemary Semolina Shortbread
Makes about a dozen cookies
1/2 c AP flour
1/2 c semolina flour
1/4 teaspoon salt
1 stick unsalted butter, room temp.
1/4 c +2 Tablespoons powdered sugar
1/2-3/4 teaspoon dried rosemary (depending on how much you like the herb!)
1/2 teaspoon vanilla extract
- - -
1. In a small bowl combine the sugar and dried rosemary, using your fingers to blend the two (this will perfume your sugar and spread that rosemary flavor throughout the dough)
2. In the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until fluffy; add vanilla and mix to combine
3. In a separate bowl, stir together flours and salt; add the dry ingredients to the butter mixture and mix on low until a dough forms
4. Wrap dough in plastic and chill in refrigerator for an hour
5. Pre-heat oven to 375 and line a baking sheet with a silipat or parchment paper
6. On a floured surface, roll dough out to about 1\4" thickness and cut with a small biscuit cutter; place 2" apart on prepared baking sheet
7. Reroll dough as necessary until all cookies have been cut out... You will get 8-12 cookies depending on the size of your cutter
8. Prick tops of cookies with a fork if desired
9. Bake at 375F for 10-14 minutes, until edges just begin to brown
10. Cool completely before serving

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