Hye Thyme Cafe: Lemon-Rosemary Cookies for The Great Food Blogger Cookie Swap

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Wednesday, December 16, 2015

Lemon-Rosemary Cookies for The Great Food Blogger Cookie Swap

Lemon-Rosemary Cookies: Hye Thyme Cafe

It's that time of year again, time for The Great Food Blogger Cookie Swap in support of Cookies for Kids' Cancer. This marks my third year participating and, as usual, I had lots of fun coming up with a recipe to share with three other bloggers, while anxiously awaiting cookies to come my way from yet three more bloggers.

Although the recipe has to be new to our blogs, it can be something we have made before or that came from another source (with appropriate credit of course), but I like to play around and come up with something completely new to me. This year, I settled on Lemon-Rosemary Cookies, thinking that would be kind of fun if using a Christmas Tree cookie cutter, since rosemary has a pine-like flavor. If you have a wreath cutter, that would work well too. The funny thing was that I made a test batch to bring to work and, not thinking about the shape, I went ahead with the trees and had a lot of people wondering why Christmas Trees were showing up when we had just barely gotten past Halloween! 

3/4 c butter, softened
1 c sugar
2 eggs
3 T finely chopped fresh rosemary
zest of 2 lemons
1 T lemon juice
3 c flour
1 t baking powder
1/2 t salt

Confectioners' Sugar
Lemon juice (or extract or emulsion)
Food Coloring
Colored sugars, etc. for decorating

  1. Preheat oven to 350.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs, lemon zest, juice, and rosemary, beating until incorporated.
  4. Whisk together the flour, baking powder, and salt, then add to the wet mixture, a little at a time until incorporated, scraping down the bowl to make sure there are no pockets of flour trapped on the bottom.
  5. Roll out dough on a lightly floured surface to about 1/4" thickness and cut into desired shapes.
  6. Transfer to baking sheet (I always line mine with parchment) and bake for 12-15" until they just start to brown around the edges; allow to cool completely.
  7. For the icing, add some confectioners' sugar to a bowl and pour in a drizzle of milk, stirring until the sugar is dissolved and the mixture is just slightly thick, then add a bit of lemon juice/extract/emulsion, adjusting with more milk or sugar until you achieve a spreading consistency. If you are going to make several colors, you can make one bowl of icing, then transfer smaller amounts to little bowls or glasses, then stir in your colors, leaving some of the original intact for white.
  8. Decorate as desired, one or two cookies at a time - you don't want your icing to dry before you have a chance to decorate, or your sprinkles, etc. won't adhere.

Lemon-Rosemary Cookies: Hye Thyme Cafe
Lemon-Rosemary Cookies: Hye Thyme Cafe

Lemon-Rosemary Cookies: Hye Thyme Cafe

Lemon-Rosemary Cookies: Hye Thyme Cafe
Lemon-Rosemary Cookies: Hye Thyme Cafe

Lemon-Rosemary Cookies: Hye Thyme Cafe
Lemon-Rosemary Cookies: Hye Thyme Cafe

The three bloggers I shipped cookies to were:

Sharon of Cheesy Pennies
Julie of Julie Bakes
Anna of Green Eyed Country Girl

The three bloggers I received cookies from were:

Tanaya of Tanaya's Table (Dark Chocolate Red Wine)
Natalie of In Natalie's Shoes (Peppermint Shortbread)
Melissa of Freshly Baked Sweets (Orange Madeleines)

Be sure to check out their sites as well.

A BIG thanks to brand partners Oxo, Dixie Crystals, and Land O'Lakes for the assist in this project, not only for funding, but also for sending participating bloggers goodies to help out in the kitchen - stacking liquid measuring cups from Oxo, a silpat from Dixie Crystals, and Coupons from Land O'Lakes. All have been put to good use!

And let's not forget our hosts, Lindsay of Love & Olive Oil and Julie of The Little Kitchen, without whom this fundraising event would not exist.  This year's cookie swap raised more than $7,000 from the $4.00 blogger participation fee/donation and matching funds from the event brand partners. 

Best wishes to all for a warm, healthy, and happy holiday season!

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