There is a lot to be said about a love that is timeless, that touches your soul and makes you whole again. The deep sigh of relief you expel knowing that you have found someone you can forever hold on to.
Well.. I feel this way about cookies..preferable shortbread cookies. I developed this love because they were my Granny’s favorites.. she could make them into anything. From classic circles to stars, or using her thumb she could make a place for jam.. maybe even take 2 shortbread cookies and add ice cream in between.
They were simple and delicious but most of all made with love..
I remember her telling me they were her favorite because my grandaddy used to buy them for her when they were “courting”. He would come by her house with the bag of cookies and they would walk down the street talking while they ate them… Once on their anniversary he gave her a jewelry box with a beautiful bow and a tag that read… To my Geraldine, with love Lee Thomas..
The box was full of shortbread cookies..
You might need these:
Recipe adapted from One Girl Cookie Cookbook
3 cups all-purpose flour
1 teaspoon of salt
1 cup (2 sticks) unsalted butter, softened
3/4 cups granulated sugar
2 tablespoons grated lemon zest
2 tablespoons chopped fresh rosemary
1 large egg
1 teaspoon vanilla extract
Turbinado Sugar for sprinkling… you’ve seen this before I promise.. it’s the “Sugar in the raw” box.
Here’s what you do:
Whisk flour and salt together in medium bowl- set aside
Using an electric mixer fitted with paddle attachment, beat together the butter and sugar on medium speed until mixture is light and fluffy, about 3 minutes.
Add lemon zest and rosemary and mix for 30 seconds. Add eggs and vanilla, and mix for 1 minute until well combined.
Reduce mixer speed to low and gradually add the flour mixture a little at a time until dough comes together. Try not to overmix.
Turn dough out onto a floured work surface. Sprinkle a little flour on the dough (it’s kind of sticky)
and divide in half. Place a sheet of parchment paper on the work surface, put half the dough on the parchment paper and top it with a second sheet.
Roll the dough out to desired thickness.. I did it to about 1/8 inch. Repeat process with the 2nd half of the dough. Then place the dough in the fridge for about 30 mins.
Preheat oven to 350
Remove dough from refrigerator, peel off both sheet of parchment and place the dough on a cutting board. Using your favorite cookie cutter, cut out the dough. Place cookies on parchment lined baking sheet. Sprinkle the tops of each cookie with Turbinado Sugar.
Bake cookies for 10-12 minutes or until they are slightly golden around the edges.
Then go find your sweetheart… sit down and eat cookies…
Enjoy My Friends...