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i’m back! also, here are some rosemary lemon cookies

rosemary lemon cookies

oh hello there. it’s been a while, huh? well, let’s get this out of the way – sorry for leaving you all hanging. thank you for the comments and emails asking if everything was ok, and when i’d be returning with more recipes and stories. i really hate going to a blog and finding that the author has stopped updating with no explanation, and i swore i would never do that, but it just sort of happened. a week off turned to two, which turned to just shy of 2 months. wow.

rosemary lemon cookies

so where have i been? well, i have been cooking and baking, but a few other things have sort of conspired against my free time lately, namely: leaving my old job (sad to leave everyone there), starting my new job (as a graphic designer! scary and challenging but endlessly rewarding), and going into the homestretch of my graphic design certificate at CDIABU (amazing program). combine that with finding time for freelance work to support going back to school, and there just aren’t enough hours in the day anymore.

rosemary lemon cookies

things are finally settling down though, and i think i can give this blog the time it deserves. so again, i apologize for disappearing without warning or explanation and neglecting comments and emails for a bit, but i love this too much to give it up. thanks for hanging around if you have, and if any of your friends have taken me off their feed readers, let them know i’m back – and i brought you all these cookies.

rosemary lemon cookies

about these cookies – they are SO GOOD. we’re lucky enough to have fresh rosemary growing in the backyard, and combing it with lemon in shortbread cookie form is just a natural fit. the cookies are still great if can’t get  your rosemary right from the plant, but if you have a choice, fresh is definitely the way to go.

rosemary lemon cookies

rosemary lemon cookies

not too sweet, not too savory, and perfect with coffee or tea. this was actually the first time i had made icebox cookies from scratch, and it could not have been easier. basically, you make a simple dough (something else this recipe has going for it), roll it into a log and freeze it. when you’re ready to bake, just slice the log up into rounds and bake.

rosemary lemon cookies

the logs were rolled in decorator’s sugar before slicing – totally optional, but also totally delicious. doesn’t this picture just make you want a tall glass of ice-cold milk right now?

rosemary lemon cookies

it’s officially fall here in dc (just took the air conditioner out yesterday!) and i can’t wait to get back into all the seasonal recipes and ingredients. i believe apple and pumpkin picking are both in our immediate future, so get ready for that. see you all in a few days with another post (seriously!). it feels great to be back.

rosemary lemon cookies

rosemary lemon cookies

1 c (2 sticks) butter, room temperature
3/4 c sugar
1 egg and 1 egg white (for brushing)
1 tsp vanilla
1 Tbsp fresh rosemary, finely chopped
2 tsp grated lemon zest
2 1/4 c flour
1/2 tsp salt

1. beat the butter and sugar together in a stand mixer or with a spoon until pale, light and fluffy. add the egg and vanilla and mix until well blended. add the rosemary, lemon zest, salt and flour and mix well.

2. divide the dough in half and shape them into logs and place on a piece of parchment paper. roll the logs about 1 1/2″ in diameter. chill in the fridge or freezer for at least an hour (more is fine).

3. preheat the oven to 375F. take the logs out of the fridge, brush with egg white and roll in sugar. cut the logs into 1/4″ slices and place on a parchment covered baking sheet. bake for 12-15 minutes or until the edges are golden brown. cool on a wire rack before eating.

62 replies on “i’m back! also, here are some rosemary lemon cookies”

Welcome back, Pete. Let’s just say, life happened. Congratulations on your new job. Job satisfaction is definitely a quality of life issue. To that end, I think you have probably found your niche. BTW, I look forward to making these cookies. Very interesting combo with the rosemary.

I’ve been wondering why I haven’t heard from you Pete. So glad you’ve returned. I missed your banter and baking. Congratulations too.

Welcome Back Pete! Congratulations on the new job! These cookies sound like they will be just the thing for my Christmas contribution to my Daylily Club’s Christmas dinner and Dirty Santa Exchange

Congratulations on your new job, Pete, and it’s nice you are back. The cookies sound delicious and since we are getting cool weather here in NC, it’s baking time (altho I’ve been baking in 87 degree weather and giving the AC a workout).

Glad to see you back! Congratulations on your job – may you always enjoy. As a graphic designer who went freelance I know the joys of that field.

Woo, welcome back! The cookies look great… but I gotta say “just took the air conditioner out” is very different from signs of fall here in NE – I’m so jealous! I’m wearing JACKETS. Ugh.

Hi,

I just found your site when I was trying to figure out what to do with the cod I picked up from the Maine Avenue fish market. Your recipe for potato-wrapped cod was delicious.

So much better than other recipes for cod that I have, which start with dried salt cod soaking for 3 days (in one, in a french toilet). True: see Kurlansky’s cod book.

Ooh… graphic design!! my husband was a graphic designer in DC before we moved back to NC… he worked at Kinetic. Which firm are you with?

These cookies look yummy! And there’s still rosemary in the farmers’ market! I’ll have to pick some up next week.

So glad you’re back Pete! So many changes (including the seasons!) Can’t wait to try these cookies. I wouldn’t have thought rosemary/lemon together in a cookie, but how can something that looks so good not be delicious. Good luck in your new job and take time to bake and chef it up a bit!

Congratulations on the job switch to graphic designer. Days are so much better when we love what we’re doing. I so admire you for all you undertake, and thank you for continuing to share the banter and recipes with us. Oh, will try these—lemon and rosemary cookies, why not?

Yum! Just the thing to do with my giant rosemary bush. I’ve also made pound cakes with lemon thyme or chopped mint.

I’m happy to see you back and congrats on your new job. Looking forward to more of your luscious posts!

Glad your back, Pete! I’ll add my congratulations along with everyone else. In your absence, I enjoyed “leafing” thru previous postings and I still have rhubarb so I’m thinking about those strawberry Rhubarb shortcakes and we’re having a bagel making gathering on sunday using your recipe. See even when you’re not here, you’re in our hearts and our kitchens!

Welcome back! I tend to “leave” blogging unintentionally, it’s kind of a bad habit. Congrats about the job, sounds really cool!

These, especially because of the sugar crust, remind me of those cookies you get in the tin around Christmastime.

Just thought I would check in to see if you had returned and wow, there you were with something else great to try! So glad to have you back, love your blog, have missed you,and congrats on the new job and all! Looking forward to more amazing eats from you! Can’t wait to try these cookies, have a plant in the yard begging to be pruned!

I’m glad you’re back — I enjoy your blog. The cookies look great; I made similar cookies with thyme instead of rosemary once, and they were also delightful (I say in passing because where I live, it’s easier to grow thyme indoors and therefore have access to it all year).

Those cookies are TDF!! I’ve made them twice and received raved reviews. I think I’ll try substituting the rosemary with lavender next time…..just for something a little different. Thanks for a now “keeper” recipe in our family

Pete,

These cookies are amazing!

I currently live in Houston and was faced with snow (yes, snow), the prospect of something wonderful to do with beaucoup pre-snow harvested Meyer lemons, and the specter of my Christmas cookie bake-a-thon looming.

Every person who has been gifted with these cookies is swooning and requesting the recipe.

Please keep posting.

sallyzen
Houston, Texas

Pete, I miss you and hope you’re just busy and not that we should be worried.
Be well, Merry Christmas, and God Bless.
Marcie

I baked these yesterday, and they were awesome-AMAZING-delicious. I also tried adding a 1/2 tsp. of peppermint extract (leftover ingredient from Christmas baking..); kind of refreshing if you like minty flavors.. Anyway, thanks for sharing this recipe!

Rosemary thrives here in the Sonoran Desert- and it’s one of the few plants that the creatures won’t eat. The cookies are amazing, and the savory herb adds a added surprise. Thanks, Pete!

O.k. So I made the dough and I used my small scoop to put the dough into lined mini muffin cups. Then I made an indent, basically turning the dough into a shell. Then I added about 1/2 tsp. plain goat cheese and baked at 350 for about 17-20 minutes. And I got the idea from your fabulous recipe! Thanks, pete!

sounds very promoising. though i’m a bit lost how much is 1 c. ind grams? What is c. anyway? i’m from germany and used to gram and kilogram only. who can help?

[…] This is VERY late coming, but here is my entry for the Rosemary bake-off challenge.  Unfortunately, there were not many rosemary recipes to be found (other than breads with rosemary in them), so I also ended up making Rosemary Shortbread Cookies, but with a small twist, they also had lemon.  The original recipe can be found here: http://www.peterandrewryan.com/baking/2009/10/im-back-also-here-are-some-rosemary-lemon-cookies/ […]

I absolutely love these cookies! Don’t let their simplicity fool you, they’re like scrumptuous drops of heaven-everyone loves it when I bake them! Thank you for this recipe!

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Thanks for keeping the recipe simple. I was more willing to try it since it had a few ingredients. Rosemary creates a nice punch. Do you have a recipe for cookies or cupcakes that use rose water?

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