Ingredients
-
2
-
3/4
-
1/2
-
1
-
1/2
-
1
-
3/4
-
2
-
1
-
1 1/2
-
-
-
-
-
Directions
Lemon Glazed Rosemary Almond Shortbread #RSC, Ready, Set, Cook! Reynolds Wrap Contest Entry This cookie has all the bases covered Tart, texture, savory and sweet are combined to make a sublime shortbread cookie Use Reynolds Wrap Foil as an aid to help form the dough into a roll before chilling Also use Reynolds Wrap Foil to line your cookie sheet, no greasing required, to give the bottom of the shortbread an extra golden brown crunch , Nice, nice, nice, Rosarita! Served in a pretty basket with a few sprigs of fresh rosemary for garnish, these get quickly nibbled/gobbled up! Good holiday gift idea, as well—definitely unusual!, Loved the sample, , , I look forward to trying it out myself soon, Tink Rn
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Steps
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1
Done
|
Whisk Together Flour, Salt, Baking Powder, Rosemary, Almonds and Lemon Zest in a Bowl. |
|
2
Done
|
Mix Together, Butter, Honey and 1/2 Cup of the Confectioners Sugar in a Large Bowl With an Electric Mixer at Low Speed, Then Add the Flour Mixture and Mix Until the Ingredients Are Just Incorporated. |
|
3
Done
|
Lay a Roughly 12 X 17 Inch Sheet of Reynolds Wrap Foil Onto a Work Surface. Dump the Dough Onto the Center of the Foil and With Your Hands Form the Dough Into a Roll Approximately 12 Inches Long. Wrap the Roll With the Foil, Using the Foil as an Aid to Further Compress the Dough. Chill the Dough in the Foil For 1 Hour. |
|
4
Done
|
Unwrap the Chilled Dough and Slice It Carefully With a Sharp Knife Into 1/3 Inch Rounds. Place Rounds Onto an Ungreased Reynolds Wrap Foil Lined Baking Sheet and Bake in a 300 Degree Oven For 10 to 12 Minutes or Until the Edges of the Shortbread Are Golden Brown. Cool the Shortbread in the Pan. |
|
5
Done
|
Meanwhile Combine the Remaining 1/2 Cup Confectioners Sugar With the Lemon Juice. Drizzle Over the Cooled Shortbread. Use the Foil Liner to Wrap and Store the Shortbread If Desired. |
