It’s that time of year again when I impulsively start buying extra flour, sugar, and butter, so don’t ask my why I ended up making a batch of pumpkin-flavored rice crispy treats. Finding a recipe off the web can be risky, and as I learned a few days ago, adding moisture like pumpkin puree to a perfectly good indulgence like rice crispy treats just doesn’t work (do you hear that ApartmentTherapy!). And since I was going to mail them to my son away at college, I’ve been eating them instead. Soggy, yes, but not that much different than when the plain cereal is doused with milk for breakfast.
So now I am going to use those baking ingredients that are taking up valuable counter space with a batch of Rosemary Shortbread. (His idea, not mine.) I got the recipe off of Epicurious.com and feel much better about using recipes where the comments are from people who actually make the recipe, confirming its accuracy, and not just responders saying they “look good”. Lesson learned. These are spot on perfect. Enjoy!
Rosemary Shortbread Cookies
1 1/2 Tbsp. chopped fresh rosemary
2 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. baking powder
1 1/2 stick unsalted butter, softened at room temperature
2 Tbsp. honey
1/2 cup confectioners sugar
1. Mix together first four ingredients; set aside.
2. Place butter in a standing mixer bowl or large bowl and whip until light and fluffy. Add honey and sugar and continue to whip until well incorporated. Add flour mixture and blend just until dough forms.
3. Remove half of dough from bowl and place on a 12″ sheet of wax paper; flatten and lengthen to form a rectangular log 1″ thick. Fold wax paper over until dough is wrapped. Repeat with other half batch of dough and refrigerate until firm, up to overnight.
4. Remove dough from refrigerator, unwrap, and slice in equal pieces and bake on an ungreased cookie sheet in a 350° oven for 15 minutes or until lightly browned on the bottom. Store in an airtight container for up to a week. Makes 32 cookies.