Wednesday, September 2, 2015

Glazed Rosemary Lemon Coins

0 comments
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

0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
Latest Videos:
Also on Philly.com
letter icon Newsletter