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https://homeiswheretheboatis.net/2012/05/04/stop-and-smell-the-rosemary/
Rosemary Parmesan Shortbread
Makes about 2 1/2 dozen
Ingredients:
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
Directions:
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.
Rosemary Lemonade Fizz
The rosemary adds a fresh flavor to the lemonade, that you can enjoy with or without the vodka for a cocktail or mocktail.
Ingredients:
1 cup fresh lemon juice
1 cup sugar
2 (8-inch) rosemary sprigs
1/2 cup vodka (omit for mocktail)
Chilled club soda or seltzer
Garnish with rosemary sprigs
Directions:
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 or seltzer.