Sunday, September 27, 2009
Rosemary Shortbreads with Lemon Parmesan Goat Cheese
I made these (savory) Rosemary Shortbread Cookies with a lemon goat cheese spread for a recent presentation at Drexel University. It's a basic butter shortbread and I used a mortar and pestle to release a little more of the oil from the rosemary.
2 cups flour
3/4 tsp salt
1/2 tsp. baking powder
1 Tbs rosemary (crush in mortar and pestle to release oil)
1 1/2 sticks of butter
2 Tbs honey
1/2 cup powdered sugar
Combine the flour, salt, baking powder, and rosemary and set aside, then in another bowl combine the butter and sugar, honey. Add the dry mixture to the butter mixture and knead with your hands. Set in refrigerator for about a half hour... Then preheat oven to 350° ish... Roll out dough and cut out with your favorite cookie cutters. Bake until golden brown.
1 pkg goat cheese
1/2 pkg cream cheese
1/2 tsp lemon juice
1/2 cup shredded parmesan cheese (the good kind, not the powdered kind) ;)
Combine all ingredients in a bowl and fill a pastry bag with the mixture.
When rosemary shortbreads come out of the oven, allow them to cool and then make the shortbreads into mini sandwiches using the cheese filling.