We have had a lot of rain lately. This afternoon after the rain, I took a stroll through the yard and snapped a couple of pics for Outdoor Wednesday with A Southern Daydreamer.
Okay, so here we go for the stroll.
Can’t wait to harvest some of the vegetables out of the garden. They are growing really fast. I usually already am able to harvest by this time but got a little bit of a late start this year.
She Who Loves A Garden
Has A Very Special Treasure
For She Has Found Her Private Paradise.
Today’s Lagniappe: Rosemary Shortbread Cookies
This recipe is very similar to the Lemon Thyme Cookies, only with Rosemary. Hmmmm!
By the way, a friend asked what a lagniappe is – it is “a little something extra.”
- 1 1/2 cups unsalted butter
- 2/3 cup white sugar
- 2 tablespoons chopped fresh rosemary
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons white sugar for decoration
- In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2×2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
- Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
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