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| − | Makes: 48 cookies
| + | Traveling gal: the meringues bake for 1 hour and 30 mitenus but check on them after 1 hour as they might be done). Depending on the size of the meringues and the humidity levels in the air, they might be done before. Meringues can be a little fussy! |
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| − | Active Time: 35 minutes
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| − | Total Time: 1 hours 35 minutes
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| − | From: Tante
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| − | =Ingredients=
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| − | 1 1/2 cups (3 sticks) unsalted butter, at room temperature
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| − | 2/3 cup sugar
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| − | 2 tbsp fresh rosemary, minced
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| − | 2 1/4 cups unbleached all-purpose flour
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| − | 1/2 cup white or brown rice flour
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| − | 1/4 teaspoon salt
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| − | coarse sea salt for topping
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| − | =Directions=
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| − | == Step 1 ==
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| − | Preheat oven to 375º.
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| − | == Step 2==
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| − | Cream the butter and sugar in a large bowl until pale yellow and light.
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| − | add the sugar and continue mixing until the mixture is fluffy.
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| − | == Step 3 ==
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| − | Add both flours, the salt, and the rosemary to the butter mixture,
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| − | and mix until thoroughly combined. The dough will be somewhat soft.
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| − | Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.
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| − | == Step 4 ==
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| − | Roll the dough into a log, and cut into 1/4 inch thick slices. Place about
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| − | 1/2 inch apart on the baking sheets. Sprinkle with a LITTLE bit of coarse
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| − | salt and bake in the center of the oven until gold at the edges, 12 to
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| − | 15 minutes.
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| − | == Step 5 ==
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| − | Remove from the oven, sprinkle with a LITTLE bit more coarse salt,
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| − | and transfer them onto wire racks to cool. Makes about 4 dozen.
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Revision as of 02:39, 9 July 2015
Traveling gal: the meringues bake for 1 hour and 30 mitenus but check on them after 1 hour as they might be done). Depending on the size of the meringues and the humidity levels in the air, they might be done before. Meringues can be a little fussy!
