Why not get your cupcake and cookie fix a little earlier this weekend? Join us for the Food Bloggers Bake Sale tomorrow from 9 a.m. to 1 p.m. in lovely Cabbagetown at the Cabbagetown Market! There will be quite an assortment of tasty treats from your favorite Atlanta food bloggers!
Every dollar goes towards helping Share Our Strength. Atlanta Dish will be representin’ with some treats of our own – namely some tasty rosemary shortbread cookies that are a perfect partner for your morning coffee or tea. We’ve posted the recipe below and can’t wait for the event tomorrow!
Rosemary Shortbread Cookies (adapted from Gourmet)
Ingredients: 1 cup all-purpose flour, 1 cup whole wheat flour, ¾ tsp salt, ½ tsp baking powder, 1 tbsp chopped fresh rosemary, 1.5 sticks (3/4 cup) softened unsalted butter, 2 tbsp mild local honey, ½ cup confectioners’ sugar, 1 tbsp granulated sugar
Directions: Preheat oven to 300°F. Whisk flour, salt, baking powder, & rosemary in a bowl. Mix together butter, honey, & conf. sugar with an electric mixer, then add flour mixture and mix until dough resembles coarse meal. Gather dough into 2 balls, wrap in saran wrap, and refrigerate for at least 30 mins. Roll dough out on floured surface and cut out shapes. Transfer shapes to baking sheet and sprinkle with granulated sugar and finely chopped rosemary to garnish. Bake until golden brown, around 15 minutes. Let cool 5 minutes.
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