Shooting Soup Nights

For the past few weeks I have been obsessed with readying my house for a photo shoot for my newest book, Soup Nights (Rizzoli, fall of 2016). Back in the spring my editor, Caitlin Leffel, and I discussed using the country-like setting of my home as the backdrop for many of the photos in the book, and set a date for the first week in August.

From then on my number of to-do lists multiplied to infinity! I was responsible for assembling a team of cooks to prepare 40 recipes so they were picture perfect, and had to locate countless props (bowls, plates, linens, marble slabs, pieces of slate, honed wood, and more). Barb Pitoniak and Diana Tindall prepared countless recipes for the shoot, while my long-time assistant, Emily Bell, drove a van filled with props from Ohio to Massachusetts to help out.

I also needed to find a professional food stylist in the area and lucked upon Joy Howard. From the New York end, my editor and a talented photographer, Harry Zernike, would be arriving with shooting scripts and lots of exotic photographic equipment.

Lemon Rosemary Cookies on baking rack 1 3648x2736

Although I was prepared for chaos and calamities, the shoot went off without a hitch. The results were beautiful photos–Cucumber Vichyssoise; Mussel Soup with Tomato Saffron Crème; Butternut Squash Soup with Sage Cream; Fennel and Carrot Brodo with Red Quinoa. And others of sides and desserts–Oak Leaf and Apple Salad with Honey Cider Dressing; Lobster BLTs; Ham and Cheese Panini with Apple Slaw; and, Lemon Rosemary Shortbreads.

Those Lemon Rosemary Shortbreads were everyone’s favorite so I’m happy to share the recipe here!

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“Melt in Your Mouth” Lemon Rosemary Cookies

Without fail, people try these butter-rich shortbread cookies and love the assertive lemon flavor found in both the cookie dough and the glaze. An herbal accent of fresh rosemary is less obvious, but it complements the citrus taste subtlety. These cookies are delicious offered with a bowl of summer berries, peaches, or cherries.

1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioner’s sugar
1/2 tsp vanilla
4 tsp lemon zest
4 tsp fresh rosemary, minced
1/4 tsp kosher salt
2 cups sifted cake flour (see cooking tip)
1/4 cup yellow cornmeal

Glaze
3/4 cup confectioner’s sugar
2 tbsp lemon juice
Small rosemary sprigs for garnishing

1. Arrange racks in the center and upper thirds of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In the bowl of an electric mixer (fitted with a flat paddle if you have one), cream the butter on medium speed until it is smooth, 1 to 2 minutes. Add confectioner’s sugar and vanilla and beat until completely incorporated, stopping the machine to scrape down the sides of the bowl as needed, about 2 minutes.

3. Reduce the speed to low and add the lemon zest, rosemary, salt, flour, and cornmeal. Beat until completely incorporated, again stopping the machine to scrape down the sides as needed. The mixture should be smooth and resemble soft pie dough.

4. Refrigerate the dough in the bowl until is chilled and firm, about 30 minutes. Then scoop out scant 2-tbsp portions and pat them into discs about 2-in in diameter (about 1/4 inch thick). Place them 2 inches apart on the baking sheets. You should get 16 to 18 cookies.

5. Bake until the cookies are beginning to brown around the edges, 12 to 14 minutes, switching the baking sheets from top to bottom after 6 minutes. Remove the cookies from the oven and carefully transfer to racks to cool. Set aside the parchment-lined baking sheets to use later.

6. For the glaze, in a medium shallow bowl, whisk confectioner’s sugar with the lemon juice until the mixture is smooth and doesn’t have any lumps.

7. Place the racks with the cooled cookies back on the parchment-lined baking sheets. Dip the top of each cookie into the glaze and swirl so that it covers the top, letting excess drip back into the bowl. Place the cookies, glazed sides up, on the racks. Press a small rosemary sprig into the center on each cookie. Let stand until glaze is set. Store cookies in an airtight container at room temperature. Cookies can be prepared 2 days ahead.
Makes 16 to 18 cookies

Cooking tip: Be sure to use cake flour, which will give these cookies an extra tender bite, and measure the flour by sifting it into the measuring cup and then leveling with a table knife.

Copyright Betty Rosbottom 2015

 

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