Our Art Thursday exhibit honoring our four founders, Emy Thomas, Sondra Catts, Kirsten Olsen, and Mary Bodio, was a resounding success! We had a great crowd of visitors to our exhibit: old friend and newcomers alike admired and praised the artwork presented! It was a wonderful evening!
Debi's cookies were so popular that I asked her for her recipe. Here it is folks: ROSEMARY KEY LIME BUTTER COOKIES
2 sticks of butter-Softened
3/4 cup sugar
1 large egg
1 tsp. real vanilla
zest of the limes . . . before you juice them
1 TBL of the lime juice
1 TBL finely chopped fresh rosemary
1/2 c extra fine sugar (for dusting before baking)
Beat butter & sugar until pale & fluffy-about 2 minutes. Mix in egg,
vanilla, lime zest & juice. With a rubber spatula add Rosemary flour &
salt.
Divide dough in half-roll into logs about 1-1 1/2 inches in diameter.
Wrap in parchment paper & freeze until firm about 1 hour. Preheat oven
to 375 degrees
Slice 1/4 inch thick rounds dip in the extra fine sugar, place on a
parchment lined cookie sheet & bake until edges just begin to get
golden, about 18-20 minutes. Store in a ziplock bag or another sealed
container so they will stay crispy.
This dough freezes well when stored in a ziplock bag. It is nice to
keep on hand. I usually double this batch, so I always have some to
bake off if I need a quick treat at short notice. Besides being
delicious these make your kitchen smell so nice when you bake them :>)
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