Stop and Smell the Rosemary: Rosemary Parm Shortbread and Rosemary Lemonade Fizz
Our Rosemary has been blooming for a couple of weeks now~ I can’t walk by it with out pinching off a piece, or running a hand down it to release the fragrance!
My husband needs no after shave~ just a dab of rosemary behind his ears :) It does tend to be one of those herbs like cilantro, that you like or you don’t~ if you do and it’s flowering it’s a two-in-one gift, beautiful AND fragrant!
I found this recipe from Claire Robinson on Food Network for Rosemary Parmesan Shortbread.
Quick, easy and a KEEPER recipe!
True to Claire Robinson’s formula~ only 5 ingredients are required for this shortbread, since salt is a freebie!
Slightly savory and slighty sweet~ these are perfect with a glass of white wine or lemonade!
Best of all, you can make the dough ahead of time, put it in the fridge or freezer!
~2 cups all-purpose flour
~1 cup confectioners’ sugar
~2 teaspoons finely chopped fresh rosemary leaves
~1/2 teaspoon salt
~1/2 cup finely grated Parmesan
~1 cup (2 sticks) unsalted butter, at room temperature
~1 teaspoon water, if needed
Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
Preheat the oven to 375 degrees F.
Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.
Makes about 2 1/2 dozen.
Looking for a beverage for my rosemary, I found a recipe from Epicurious~
The rosemary adds a fresh flavor to the lemonade, that you can enjoy with or without the vodka!
~1 cup fresh lemon juice
~1 cup sugar
~2 (8-inch) rosemary sprigs
~1/2 cup vodka
~Chilled club soda or seltzer
~ Garnish with rosemary sprigs
Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Discard rosemary sprigs.
Fill 8 (8-ounces) glasses halfway with ice. Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each). Top off with club soda.
Both the Shortbread and the Rosemary Lemonade are perfect for a garden party or just savoring and sipping on the patio! You can find a printable recipe for both, HERE.
You can find another recipe with rosemary and Rosemary Lemon Bars, HERE.
Hope you take time to
Stop and Smell the Rosemary :)
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