Lemon Scented Rosemary Walnut Shortbread

2013-09-25-21.27

 

I don’t know about all of you, but I’m starting to think about Christmas baking. Its making me a little sad, but excited at the same time. On one hand, I have to make a whole crap ton of cookies, which means lots of oven time and dirty bowls. But I’m excited that I get to make them, and get to share them with you!

Speaking about the holidays, we didn’t hand out candy this year, because we live in an apartment building. So I went Christmas shopping and wrapped gifts. That’s right. I wrapped Christmas gifts on Halloween. I told some friends and I was ridiculed and was looked at with a little disgust. I don’t really blame them.

But back to baking! I’m trying out some cookie recipes to see if I want to change up the roster that I already have. These have not made the cut, however they were pretty tasty and different. The one thing I did find is that with the vegan margarine they didn’t act as they would have with butter. It was a little more difficult to get them to stay firm, instead of crumbly. However in the end worth all of the trouble.

Lemon Scented Rosemary Walnut Shortbread
Author: 
Recipe type: Cookies
 
Ingredients
  • ½ cup vegan margarine
  • ¼ cup dark brown sugar
  • ¼ cup granulated sugar
  • 2 tsp grated lemon zest
  • 1 tsp vanilla
  • 1¼ cups whole wheat flour
  • ¾ cup walnuts ground
  • 2 tsp finely chopped rosemary
  • ¼ tsp salt
Instructions
  1. In bowl, beat together butter, brown sugar, granulated sugar and lemon zest until fluffy; beat in vanilla. Stir in flour, walnuts, rosemary and salt until combined. Knead 5 times to make smooth dough. Divide in half and shape into discs; wrap each in plastic wrap. Chill until firm but not hard, about 45 mins.
  2. Between waxed or parchment paper, roll out dough to ¼ inch thickness. Using 2 inch cookie cutters, cut out shapes. Place, about 1½ inch apart. on parchment paper-line baking sheets; refrigerate for 30 mins.
  3. Bake, 1 sheet at a time, in 325 degree oven until golden, 10-12 mins. Let cool on pans on rack for 5 mins; transfer to racks and let cool completely.

If you are planning to make these ahead, they will store in the fridge for up to one week, and in the freezer for a month.

Adapted from Canadian Living Holiday.