So it’s high time I share this recipe with the world…
Well, I’ve shared it a couple times, just not yet on this blog so here goes.
Do you have a party or potluck coming up? Perhaps a special someone’s birthday, graduation, etc.? Or do you just want an excuse to enjoy something decadent yet refreshing, sweet yet with a hint of savory, creamy & mellow yet also tangy?
These cookies fulfill all of those needs. I’ve made them for potlucks, block parties, birthdays, congratulatory gifts & just for the heck of it. Every time I make them, I get the highest of compliments. The looks on people’s faces and the sounds they make are so worth the effort spent making these. I’ve probably gotten more joy from seeing people experience them than actually eating them myself. Well, that might be a small lie, but you get my drift.
Be advised, these are a labor of love and are best served the day after they’re made–so worth the work & wait!
Prep Time: 30 mins
Cook Time: 8 mins per batch
Total Time: about 1 hour
Serves: 20 (if you can stop at eating just one)
- 1 cup butter (NOT margarine), room temperature
- 3/4 cup granulated sugar
- 3 tsp finely chopped fresh rosemary (fresh, not dried–eww)
- 3 tsp freshly grated lemon zest* (take care not to use the white pith, it’s quite bitter)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2-1/4 cup all purpose flour
- 1/2 cup lemon curd
- 1/2 cup mascarpone cheese, room temperature
- Preaheat oven to 400°F.
- Whip butter until creamy, then add sugar, rosemary & lemon zest & whip until creamed together.
- Whisk dry ingredients (baking powder, salt & flour) together in a bowl, then mix into wet ingredients adding 1/3 of dry mix at a time. Take care not to overmix or the cookies will be tough.
- Shape dough into 1″ balls and set a couple inches apart on sheet trays lined with parchment paper. Then, gently squish each ball with a glass dipped in sugar to about 3/8″ thickness.
- Bake about 8-9 mins or until lightly golden. Cool for a minute or two, then transfer to cooling racks.
- While cookies are cooling, mix the creme by simply stirring the lemon curd and mascarpone cheese together.
- Once the cookies are completely cool, spread a bit of the creme on the undersideof one cookie. I like to put the creme in a zip-top bag and cut a tiny piece of the corner off and use that like a pastry bag to squeeze the creme.
- Top with another, underside to the creme to make the perfect sandwich.
- Store in the refrigerator until ready to serve.
I find it best to let these sit overnight or for an entire day before serving. That allows the creme to soften the cookies and they’ll nearly melt in your mouth when they reach room temperature–if you can wait that long.
I’d also imagine these would be great with lavender, thyme or even pink peppercorns in place of rosemary. Also, the next time I make these, I’m going to add tiny sprinkle of salt on each cookie before baking them to cut some of the sweetness and bring out even more of the lemon & rosemary flavors.
Lastly, since they’re a bit of work and the creme ingredients aren’t the most common, make a double batch. They freeze perfectly well and I promise you’ll go through them faster than you anticipate.
Tell me if you make these. And if you change them up, please share your ideas.