Rosemary and thyme shortbread cookies - waterfront hotel

Yield: 8 servings

Measure Ingredient
3 tablespoons Unsalted butter
1½ tablespoon Fine granular sugar
½ cup All purpose flour
1 teaspoon Thyme; (freshly chopped)
1 teaspoon Rosemary; (freshly chopped)
½ teaspoon Flower petals; (fresh)

Cream the butter and sugar together with a wooden spoon or electric mixer until smooth. Slowly add in the flour, herbs and flower petals. Mix until consistency allows the ability to form a small ball. Roll out the ball to a ½ to ¼ inch thick. Cut out desired shapes. Bake on non-stick paper or pan at 325F for 15-20 minutes or until slightly brown. Cool and dust with sugar and serve.

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Recipe by: Chef Daryle Ryo Nagata, Waterfront Hotel, Vancouver, BC Posted to EAT-LF Digest by KSBAUM@... on Jul 19, 1999, converted by MM_Buster v2.0l.

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