Thursday, December 29, 2011

Cardomom Cookies With Fresh Rosemary

2 1/2 cups of all purpose flour
2 T granulated white sugar
2/8 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, cut into small pieces
8 ounces cold Philadelphia brand cream cheese, cut into small pieces

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Ingredients for 'rolling out' sugar:
1/2 cup of granulated white sugar
1 teaspoon ground cardamom

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Ingredients for the filling:
1/2 cup of granulated sugar
1 teaspoon of very finely chopped fresh rosemary

Preparing the cookies:
Place the flour, sugar and salt into a mixing bowl and whisk to sift. Add butter and with an electric hand-mixer or with the paddle attachment on the KitchenAide, mix until crumbly. Add the cream cheese and mix until just combined.

Refrigerate for about an hour.

Preheat the oven to 375 degrees F and prepare Silpat or parchment-lined baking sheets.

Cut the refrigerated dough into two equal pieces and roll each half into a rectangle, approximately 18-inches by 10-inches, using the 'rolling out' sugar to prevent the dough from sticking to the table-top and rolling pin.

Put a thin layer of the filling over the dough and roll into a log. Refrigerate another 1/2 hour then cut into 1/4-inch slices and place on baking sheet.

Sprinkle the rolling out sugar on top of the cookies.

Bake for 8 minutes then turn the cookies over, re-sugaring and baking for another 3 minutes or until golden brown. Transfer to a wire rack to cool.

Makes about 5 dozen cookies


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