Tuesday, December 27, 2011

Rosemary Shortbread with Dried Cranberries

So awhile back I mentioned something about doing illustrated posts. Well the mood struck and although in love with the outcome of a recipe, I had no photos of it. So this was the perfect chance to try it out!

I like how the illustration turned out and I'll have to try it out again soon (address some technical issues I had with this one). I know the visual recipe isn't clear enough, so here is the written out version. I hope you enjoy!

Rosemary Shortbread with Dried Cranberries
Serves: 16 slices Total Time: 1 hr
Adapted from Ultimate Cookies and Bars, a Better Homes and Gardens Publication. 2010.

1 cup flour (I used King Arthur All Purpose)
1/4 cup yellow cornmeal
3 tbsp sugar
1 tsp fresh rosemary, finely chopped OR 1/4 tsp dried rosemary, finely chopped
Dash cayenne pepper
1/2 cup cold butter, cut into 1-inch pieces
2 tbsp dried cranberries, chopped
1/3 cup powdered sugar
1/8 tsp lemon zest, or orange zest
3 tsp orange juice

How To:
1) Preheat oven to 325ºF. In a medium bowl combine flour, cornmeal, sugar, rosemary, and cayenne. Blend in butter with a pastry cutter or fork until mixture becomes crumbly. 

2) Add dried cranberries, mix in.

3) Pour out mixture on to clean surface. Knead for about 10 minutes. The dough will seem impossible at first, but the more you work it a smooth ball will emerge.

4) In an ungreased pie dish or cookie sheet, press ball of dough flat with hands to an 8-inch circle. Around the edges of the circle crimp with fingers to create a scalloped pattern. Carefully slice 16 wedges in the shortbread. Don't separate wedges. 

5) Bake in preheated oven for 25 - 30 minutes or until edges begin to brown. Remove from oven and recut the wedges while warm.

6) While shortbread bakes and rests, make glaze. Whisk together powdered sugar, lemon zest, and orange juice. Drizzle glaze over baked shortbread, and serve warm or at room temperature. 

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