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 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.