So, as it turns out, when a recipe calls for using a Cuisinart, it’s most likely correct. Most likely. I got a Cuisinart seventeen years ago for a wedding present, but it gave out around 2008. For the most part, I’ve been able to do all of my food processing activities in other ways … but tonight, in making these rosemary shortbread cookies, I came to the realization that I need to add a new food processor to my list.
But I digress. This is a YUMMY recipe that’s really different, and one I think our friends and family will rave about during our Christmas party tonight. I’m putting them on a tray with herbed goat cheese, salted pecans, and raisin-pistachio crackers. It’s our 18th annual, and a definite highlight of the holiday season. I think this is an old Southern Living recipe, but I’m not sure … it’s the first time I’ve made it in a couple of years. Post-Cuisinart.
- 1-1/2 cups all-purpose flour
- 1/2 cup chilled butter
- 1/4 cup sifted powdered sugar
- 2 Tbsp fresh rosemary, minced
- Process the flour, butter, powdered sugar, and rosemary until the mixture forms a ball.
- Roll the dough to a 1/4-inch thickness on a lightly floured surface, then cut out cookies using whatever cutter floats your boat. I used snowflakes and round ornament (read: circles) shapes this year.
- Bake at 325 degrees for 18 to 20 minutes.
- You can sprinkle them with granulated sugar when they come out of the oven, but are still hot, if you like. It’s pretty, and adds a nice little kick.
PS. Did I mention that I’d like a new Cuisinart this year? If you’ve got an in with the Big Guy, I’d appreciate a shout-out.