I don’t know about you, but sometimes I find holidays exhausting, and I can’t deal with the over-the-top decorations. Pinterest is currently reeking of Valentine’s Day. Everything is red and pink, dipped in chocolate and covered in bright sprinkles. That’s fun, but sometimes it’s overwhelming.
For me, Valentine’s Day should be unique to you and your special someone. This Valentine’s Day, skip the red velvet dark chocolate dipped strawberries covered in pink, red and white (<— not an actual thing), and give these a try.
And let me just go ahead and say… If you have a tea party, because every once in a while we need to relive our childhood and have full blown tea parties, I’m going to request that you make these cookies.
Lemon-Rosemary Cut Out Cookies
adapted from AllRecipes
1/2 cup butter, room temperature
1/4 cup vegetable shortening, room temperature
1 cup sugar
zest of 1 lemon
1 tbsp finely chopped fresh rosemary
2 1/2 cups whole wheat pastry flour (or all purpose)
1 tsp baking powder
1/2 tsp salt
white chocolate chip, sprinkles, royal icing, etc. for decorating
Beat together butter and shortening until fluffy, about a minute. Add sugar and beat for another 2 minutes. Add egg and beat another minute. Add lemon zest and rosemary and beat for 1 minute. Add flour, baking powder and salt. Beat until combined. Wrap dough in plastic wrap and refrigerate until firm (about 1-2 hours).
Pre-heat oven to 350F. Roll out dough on a clean floured surface. Cut to desired shapes. I used small hearts and medium sized hearts, to keep with the Valentine’s day theme, but you can use whatever shape you like. Lay on a parchment paper lined baking sheet and bake 8-10 minutes or until lightly golden on edges. The baking time will vary depending on the size of the cookie. Transfer to a cooling rack and allow to cool completely.
Once the cookies have cooled, you can serve them as is, or decorate them. I chose to dip mine in white chocolate and cover them in white sparkling sprinkles. If you do, just microwave some white chocolate chips, add a bit of oil to get it runnier, then dip and place on parchment paper to harden for a few hours. Alternatively, you can get your royal icing skillz on and decorate that way. I gave that a whirl too, but still not pleased with my decorating skills so no pictures of that.
You might be thinking: Rosemary in a cookie? Are you nuts? But it works. I promise. Go ahead, take a chance and make these for Valentine’s Day or a tea party.
How do you feel about putting herbs in your sweets? I’m a big fan of raspberry and sage together!