Friday, August 29, 2014
Inquirer Daily News

Glazed Rosemary Lemon Coins

TOM GRALISH
TOM GRALISH

From Anna Herman

20 serving(s)

1 recipe Basic Shortbread Dough

1 1/2 teaspoons finely chopped fresh rosemary leaves

Zest of 11/2 lemons (save remaining half lemon for glaze  below)

For the glaze:

1-2 tablespoons fresh lemon juice

¾ cup confectioners' sugar

Peel of 1/2 lemon, thinly peeled with a vegetable peeler and minced fine

Small sprigs of rosemary and/or candied lemon rind for garnish, optional

1. Preheat oven to 300 degrees. While the dough is still crumbly in the food processor or mixer, add the rosemary and lemon zest. Process to combine ingredients completely. Roll on a lightly floured board and cut into small circles. Transfer to a lined baking sheet and cook for 8-10 minutes until dry but not browned. Cool completely.

2. Start making the glaze by putting 1 tablespoon of juice in a nonreactive bowl. Add the confectioners' sugar and minced lemon peel and stir until smooth. Add a bit more lemon juice to reach desired consistency. Glaze can be spread if kept thick like icing or dribbled over each cookie if thinner glaze is preferred. Garnish, if desired, with either a very small sprig of rosemary on each cookie or a small piece of candied lemon rind pressed into the glaze.

 

Note: Fresh or dried culinary lavender or thyme may substitute for the rosemary. For a rose shortbread, add 2 tablespoons finely crumbled fragrant dried rose petals (organic) to the dough. Make a glaze with confectioners' sugar and rosewater.

Per serving (based on 20): 189 calories, 2 grams protein, 21 grams carbohydrates, 10 grams sugar, 12 grams fat, 31 milligrams cholesterol, 156 milligrams sodium, no dietary fiber.

Tagged as: | Baked good; Cookie

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