the simple lemon rosemary cookie above was born out of pure laziness. thought process: what else is in the house besides the basic cookie ingredients?
1. potatoes. meh…can do better.
2. pasta. not useful.
2. lemons! good.
3. ham. baaaad.
4. a plastic tray of plants masquerading as a ‘garden’ with oregano, basil, sage, rosemary and thyme. yes, perhaps we can do something with this.
the result? lemon rosemary cookies, most delicious in sandwich form with homemade vanilla ice cream from foodrambler.
Lemon Rosemary Cookies
What You Need:
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 + 1/2 cup brown sugar
3/4 cup unsalted butter
1 tbsp lemon juice
1/2 tsp lemon zest
1 small sprig rosemary
What You Do:
1. mix all the dry ingredients (flour, baking soda, salt) in a big mixing bowl. oh yeah, and preheat the oven. standard 350º should work.
2. chop the rosemary into tiny bits and mix in.
3. mix the butter and sugar together and add to the dry ingredients. i believe this is the ‘accepted way’ to combine ingredients, although i’m quite honestly not sure why. sometimes i just put all the ingredients in a bowl in no particular order and it turns out pretty tasty. do as you like.
4. add the lemon juice and zest. the measurements are pretty inexact (shocker), i basically used the juice and zest of half a small lemon. no need to bother with those little spoons that are so annoying to clean unless it’ll make you feel better.
5. mix it all up into a tasty dough. after all, if the dough tastes good, the cookies will be good. just don’t eat it all before baking. i may have been known to do that…
6. pinch off some tiny balls (that’s kind of a dirty sentence), place on a greased baking sheet, and flatten slightly. bake for 8-10 minutes, keeping an eye out so they don’t overcook.
7. once out of the oven and cooled down, either stuff with ice cream for ice cream sandwiches or just stuff your face.
my apologies if you prefer your recipes very precise and detailed. but i don’t bake that way, so i figure it makes no sense to have recipes like that. there is certainly a science to many baking processes that i don’t understand at all and i’m sure are quite useful and important. after all, cook’s illustrated has built an empire (in my hometown of brookline, mass!) out of the fine-tuning and perfecting of recipes and people pay dearly for them. that’s all well and good for certain dishes i think, but is often very creatively stifling and restrictive. the rampant non-following of recipes always seems to turn out okay for me. so all i’m saying (and feel free not to listen) is that you shouldn’t stress about following directions too carefully. baking should be fun. and most importantly, so should eating what you’ve baked. woohoo!