A few years ago, when we were in the Provence area, we took advantage of every waking moment to appreciate the history/art/architecture, sample the local food, tour vineyards and farmer’s markets as well as admire the beautiful countryside between destinations.  One of the herbs that takes me back to that time is Rosemary.  It’s rich taste – delicate but distinguishing when used lightly, but almost medicinal when not, was used to flavor many different types of foods.  I don’t think we passed a street without seeing some growing out of the cracks in the ground or in pots outside windows and doors.  

When I cook, I use rosemary primarily with lemon and garlic for meats like lamb, chicken and pork (with a heaping tablespoon of sambal at times), so I thought, why not just lemon and rosemary in a cookie.  After all, I’ve had rosemary shortbread before.  This is a delightful combination of tastes that to me, are reminiscent of Provence.  The cookies are the basic egg yolk dough with the addition of finely chopped rosemary.  I make the lemon cookies all the time (you may recall this from a posting about a year ago).  This is a nice twist and came about as a result of having egg yolks remaining after making Italian Meringue Buttercream icing for a birthday cake, and fresh rosemary from the Easter lamb.  Give them a try.  As always – enjoy! 

1 cup butter
1 1/2 cups sugar
6 egg yolks
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon fresh rosemary, finely chopped – chop just before using as it discolors quickly
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1 lemon, lime and orange – zest only

Directions:
Cream butter and sugar until fluffy
Separately, beat egg yolks and add extracts and zests
Add beaten egg yolk mixture to creamed butter and sugar – blend well
In a separate bowl, whisk together dry ingredients (flour, baking soda, cream of tartar and lemon zest)
Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended
Form into balls – I use a small ice cream scoop to keep them the same size
Roll balls in sugar, place on parchment lined cookie sheet, and slightly flatten using the bottom of a spoon
Bake at 350F for 8 to 10 minutes, depending on desired softness/crispness
These cookies do harden when left to cool

cookiel

 

Lemon Rosemary2