Orange Rosemary shortbread cookies are just right for afternoon tea or coffee or to share with a friend. A buttery shortbread with orange zest and rosemary that makes a great hostess gift.
Prep Time: 1hour
Cook Time: 15minutes
1tbsp.grated orange zest
1tbsp.fresh rosemary(finely chopped)
2egg yolk(room temp)
¼cupDemerara sugar(for coating)
In a medium bowl, whisk together the four, cornmeal, and salt.
In the bowl of an electric mixer, beat the butter and sugar on medium high until incorporated but not fluffy, about 1 minute. Scrape down the sides of the bowl. Add the citrus zest, rosemary, and egg yolks, one at a time, beating just until incorporated. Scrape down the sides of the bowl and add the dry ingredients. With the mixer on low, mix just until combined.
Gather the dough into a ball and divide in half. Shape each half into a 12 inch long log, pressing the sides against the work surface to flatten them so that the cookies will end up square. Wrap tight in plastic wrap. Refrigerate for several hours, or freeze for 45 minutes.
Preheat oven to 350º. Line baking sheets with parchment paper. Place sugar in a bowl. Cut the logs into ⅓ inch thick slices. Toss each slice in the sugar to coat. Place cookies 1 inch apart and back until lightly golden, 15-17 minutes.
Let cool for several minutes before transferring to a wire rack.