Rosemary Honey Cookies

Rosemary Honey Cookies

Time: 40 mins


  • 1/2 cup solid shortening, plus extra for preparing pans
  • 1/4 cup unsalted butter, softened but not melted
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest or 1 teaspoon orange zest
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh rosemary, very finely chopped or 2 teaspoons finely crushed dried rosemary


  • 1 note:If using dried rosemary, measure it into a small self-sealing plastic bag or mortar and pestle and crush the leaves very finely before adding them to the batter.
  • 2 Position the racks to divide the oven into thirds and preheat it to 325 degrees F.
  • 3 Coat the cookie sheets with solid shortening and set them aside.
  • 4 In a large mixing bowl with a sturdy spoon or an electric mixer, beat together the shortening, butter, and sugar until smooth and well blended.
  • 5 Beat in the egg, honey, juice, and grated zest.
  • 6 On top of this mixture, add all the dry ingredients and the rosemary, then slowly stir or beat everything together until just incorporated.
  • 7 Drop heaping teaspoons of batter on the cookie sheet, placing them 2 inches apart so the cookies can spread.
  • 8 Bake 12 to 14 minutes, or until golden brown with a slightly darker edge. Allow the cookies to cool on the baking sheet about 5 minutes, then use a spatula to transfer them to a wire rack. The cookies get crisper as they cool. Store in an airtight container.

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