Isaac joins the QVC team and shares his favorite holiday recipes! Here is his recipe for Lemon-Rosemary Shortbread Cookies
Lemon-Rosemary Shortbread Cookies
Makes about 2 dozen cookies
Ingredients:
The Dough:
2 cups all-purpose flour
1/2 cup blanched slivered almonds, toasted
2 tablespoons finely chopped rosemary
1 1/2 teaspoons lemon zest
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/4 cup granulated sugar
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
The Chocolate Drizzle:
5 ounces semi-sweet chocolate
3 tablespoons water
Directions:
In a food processor, pulse 2 tablespoons of the flour with the almonds, chopped rosemary and lemon zest for 20 to 30 seconds or until the mixture is finely ground, but not a paste.
Sift the remaining flour and salt together into a medium bowl. Stir in the almond mixture until the ingredients are mixed. Set aside.
Beat the butter, granulated sugar and confectioners’ sugar in an electric mixer bowl at medium speed for about 2 minutes, or until light and fluffy. Reduce the speed to low and gradually add the flour mixture, beating until just combined. Stir in the vanilla and lemon juice. Shape the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or until the dough is firm.
Heat the oven to 300 degrees and position the rack in the center of the oven. Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness, adding only enough flour to prevent the dough from sticking. You will definitely need to be delicate about this process and you will need a bench-scraper or spatula to unstick the dough from the bench. Cut with a 2-inch round cookie or biscuit cutter or a small novelty-shaped cookie cutter. Place the cut cookies about 1/2-inch apart. Bake 1 sheet at a time for about 20 minutes or until the shortbread is lightly browned underneath. Remove immediately to wire racks to cool.
Cool the shortbread completely. Place the chocolate and the water in the top part of a double-boiler while the lower part is on the range and with boiling water. Reduce the heat to low and stir until the chocolate is smooth and shiny, about two minutes. Dip one-half of each cookie into the melted chocolate and place them on a wire rack set over a cookie sheet to catch any drippings. OR dip the back half only and place on the rack chocolate side up. Refrigerate for 1 hour to set chocolate. Store shortbread in an airtight container at room temperature for up to 1 week.
COMMENTS
PLEASE LOG IN
REGISTER FOR AN ACCOUNT
Not a member? Please Register to Comment.