Thursday, September 10, 2009

Lemon-rosemary cookies

With raspberry jam!

This recipe is adapted from one in Country Living. Yes, I subscribe to Country Living. Actually, my grandmama sends me a gift subscription. Also, I tie gingham ribbons in my hair and herd geese.

These cookies are really good. In fact, they're the jam? Ugh.

Lemon-rosemary cookies with raspberry filling:

1 1/4 cups butter, softened
1 cup granulated sugar
3 tbsp. fresh lemon juice
zest of two large lemons
1/2 tsp. vanilla extract
1 large egg
3 1/4 cups flour
1 1/2 tsp. baking powder
1/2 teaspoon salt
1/2 tsp. very finely chopped fresh rosemary
12 ounces seedless raspberry all-fruit spread (like Polaner's)
powdered sugar, for sprinkling

Cream the butter and sugar on high until fluffy. Stir in egg, lemon juice and zest, and vanilla. Scrape the bowl. Combine flour, baking powder, and salt, and sift into butter mixture. Add rosemary, and stir until incorporated.

Divide dough into three parts. Put one part between two pieces of parchment paper, and roll out to 1/8" (the easiest way to do this is to place a 1/8" wood dowel, from a hardware or craft store, on either side of the dough while you roll). Repeat with remaining dough. Place all three pieces in the freezer for 15 minutes.

Preheat oven at 375 degrees. Line three baking sheets with parchment.

Take out one batch of dough, and measure out 2-inch intervals on the left side and the right side. Use a clean straightedge or ruler to guide a pizza cutter or very sharp knife, and cut 2" strips. Repeat in other direction. You should have about 16 two-inch squares. Bake for 8 minutes, until edges are golden brown. Repeat with other batches, re-rolling scraps at the end. Let cookies cool on a rack.

Cook raspberry preserves on medium heat, stirring very often, until it has reduced to one cup. Let cool slightly.

Sandwich one rounded teaspoon of preserves between two cookies. Dust lightly with confectioner's sugar. One cup of preserves should be just enough.

Makes about 35 sandwich cookies.


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