... you bake cookies. And add rosemary. Because it works. Really quite well.
I'm on quick vacay at a picture perfect lakeside cabin, over an hour away from the nearest urban amenities. It's a winter wonderland and the perfect playground for Little. It's also the perfect playground to hone in on some cooking skills and work with what's in my mother's pantry. No running to the store for those missing ingredients. It's make due with what's here and I like that. I think I would like to incorporate that style of cooking a little more a home. We will see how that turns out.
I don't necessarily like to talk about blogging on this blog. Sometimes I think its kinda like opening a cookbook only to find the author talking about writing a cookbook. (It's sure not going to help me make dinner tonight). But every once in a while I find reason to.
I am new to this blogging space but have found it to be an incredibly supportive community. Last year, a blogger reached out to me to be a co-host on her site. She has a blog called Momma's Meals and uses the space to share recipes as well as the journey into motherhood complete with letters to her stunning little girl and soon-to-be-here baby boy. She is open and raw and honest about the good times, and also the harder times of navigating motherhood. (all while cooking great food for her family) I am delighted our paths have crossed and appreciate the opportunity to cook with her - even if it's virtual.
Meyer Lemons are in season now - not necessarily HERE (as I stare out at the snow falling) but now. A bit further south they are in abundance which means - although I try to shop local AND in season as much as possible - sometimes you need a shot of citrus. These lemons are so mild (still a lemon so don't go teeth first into one) but you can certainly zest with abandonment. I have seem some fantastic looking loafs (loaves? loafs sounds wierd right now) and they can even be sliced thinly and layered into cakes or muffins, skin and all.
I like a cookie with a savoury element. Since lemon & rosemary work so well on poultry, why not a cookie? There is a bit more butter and sugar than
my trainer I would like but this makes a LOT of cookies. Like a LOT. You probably won't notice the rosemary much until they are cooled (who eats warm cookies?) but I think the rosemary comes out best on day two.
So to the lovely mama-to-be over at Momma's Meals, I wish I could bring you a plate of these cookies. Because I found the one thing that beats a cold glass of fresh lemonade when you're pregnant...
...is a plate full of butter cookies.
Meyer Lemon & Rosemary Glazed Butter Cookie
1 cup unsalted butter, room temperature 3/4 cup white sugar 1 tsp coarse salt zest of 1 Meyer lemon, plus 2 Tbsp of fresh Meyer Lemon juice 1 and 1/2 tsp pure vanilla extract 1 large egg 2 1/2 cups sifted all-purpose flour 1 and 1/2 (up to 2) Tbsp finely chopped fresh rosemary
1 cup powdered (icing) sugar 2 Tbsp olive oil 1 Tbsp fresh lemon juice 2 - 3 Tbsp of water (depends on desired glaze thickness)
For the cookies
1. Using an electric mixer, beat the butter and sugar in an electric mixer until well combined. 2. Add salt, lemon zest, lemon juice, rosemary and vanilla and beat until light and fluffy. 3. Add the egg, mix until combined. 4. Add the flour, one third at a time and mix on a reduced speed until just combined. 5. Place the cookie dough on a large sheet of parchment paper. Roll dough into a log about 1/2 inch in diameter. Freeze for an hour up to overnight. 6. When ready to bake, preheat oven to 350. Cut log in 1/4 inch slices. Place on a baking sheet lined with parchment about 1” apart. 7. Bake 15- 20 min. until edges appear golden in color.
For the glaze.
1. Mix all the ingredients together except the water. 2. Add the water, one tablespoon at a time until desired consistency is reached. 3. Drizzle or paint glaze onto (cooled) cookies and garnish with a fresh spear of rosemary.