commenti’m back! also, here are some 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.
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.
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.
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.
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.
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?
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
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 salt1. 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.
stumbleupon
So glad to see you posting again!
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.
welcome back, pete!
cant believe how simple it is to make these beautiful cookies! i’m so bookmarking this recipe!
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!
Welcome back! Was wondering where you’d gotten to. Congrats on your new job
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!
welcome back
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.
I’ve been looking for more reason to get rosemary in my life. I wish I had some growing in my backyard. These look amazing.
you all sure know how to make a guy feel welcome. i’ve missed you!
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!
YESSSSSS.
That’s what I said when I checked my RSS feed just now.
[...] Rosemary Lemon Cookies – Ok. So I was going through mild withdrawals. Not a big deal. I would just occasionally scream at my cat about how Pete has fallen off the blogosphere. He’s back though. With a very good explanation and a solid cookie recipe. So my RSS Feed is right again. (@ Pete Bakes) [...]
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).
[...] protest in Brussels. Riot police udderly humiliated! Pete Bakes is back and he’s brought lemon rosemary cookies to make friends again. Is hard cider poised for a comeback? From Komi to Marvin tries [...]
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
Awesome cookies! Baked them tonight with my daughter. So easy to make and light tasting.
Pete Bakes is back and he’s brought lemon rosemary cookies to make friends again.
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
I think you’re gone again. Hurry back. A whole Holiday season without Pete’s treats. Blah.
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!
in our place, the weather could turn out to be uncomfortably humid that is why we bought an air conditioner at home to reduce h“,
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!