It’s all about cookies during the holiday baking season. These orange and Rosemary shortbread pack a punch when it comes to flavor.
156 g cups sugar
zest from 2 oranges
1 teaspoon dried rosemary (chopped roughly)
226 g unsalted butter (softened)
1 1/2 teaspoons pure vanilla
320 g flour
3/4 teaspoon salt
coarse sugar for rolling
In a medium bowl, combine the sugar, orange zest, and rosemark. Use your fingers to work the flavors into the sugar. The sugar will become a little moist and start to smell delicious.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add vanilla and egg and beat until incorporated.
In a medium bowl, whisk together the flour and salt.
With the mixer on low, gently add dry ingredients into the butter mixture. Mix until ingredients are well combined and a stiff dough is formed.
Divide dough in half and make two logs about 1 1/2 inch in diameter. Pull two sheets of plastic wrap and coat them with decorative sugar. Roll the logs to coat them. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Remove dough from refrigerator (and plastic) and slice dough into ¼ inch thick cookies and place on prepared baking sheets about 1 inch apart.
Bake until cookies are just golden at the edges, about 16-18 minutes.