Rosemary Shortbread with Grapefruit Glaze
Rosemary Shortbread with Grapefruit Glaze
Rosemary shortbread cookies with grapefruit glaze
COOKIE INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
1 teaspoon water
1 tablespoon finely chopped fresh rosemary
COOKIE DIRECTIONS:
Preheat the oven to 375 degrees F.
Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add 1 T chopped fresh rosemary. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
Based on recipe: Food Network
GRAPEFRUIT GLAZE:
Once cookies have cooled, mix together zest of one grapefruit, 1.5 Tablespoons fresh squeezed grapefruit juice, 1 teaspoon vanilla, and one cup powdered sugar.
Based on our Rosemary Rosé cider cocktail