Rosemary Shortbread Cookies
Put the butter and sugar in a large bowl.
Mix on medium speed until pale and fluffy, about 2 minutes.
Add the egg and the vanilla and mix well. Scrape down the side of the bowl.
Divide the dough in half and shape each half into a log.
Place each log in the freezer until firm.
Preheat the oven to 375F.
Brush each log with egg white and roll in sanding sugar.
Cut cookies from the log about 1/4" thick.
Place the cookies 1" apart on parchment-lined baking sheets.
Bake until the edges are golden, 18 - 20 minutes (but check frequently).
Looking for a way to jazz up buttery Scottish shortbread? Add finely chopped rosemary and watch peoples' faces when they take a nibble. You'll never go back to making plain shortbread again.
4 dozen cookies
Tuesday, January 5, 2010 - 9:54pm