November 11: Lemon Rosemary Shortbread

Lemon Rosemary Shortbread

Ingredients:
3/4 cup (3.4 oz) all-purpose flour
1/3 cup granulated sugar
2 tablespoons rice flour
1/2 tablespoon lemon zest
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
6 tablespoons (3 oz) butter, cut up and room temperature
1/2 teaspoon vanilla extract

1. Grease an 8-inch round metal cake pan and set aside.
2. Combine the flour, sugar, rice flour, lemon zest, rosemary, and salt in a food processor and pulse to mix. Add the butter and pulse until the mixture is coarse. Add the vanilla and pulse to mix. Place the dough on a flat surface and shape into a ball. Press into the prepared pan cake pan and poke holes in the top with the tines of a fork. Chill the dough in the pan for 1 hour or until ready to bake.
3. Preheat the oven to 300 and place a rack in the center.
4. Bake for 38-42 minutes, or until set. Let cool in the pan for 5 minutes. Cut into 12 wedges while still warm, then let cool completely in the pan.

Addition of butter

Addition of vanilla

Thoughts: I don't own a 8 inch metal cake pan so I used a 8 inch square glass pan. I also hate things that require the use of zest. I don't know why I had to shape the dough into a ball because then I just flattened it into the pan. Maybe it would make more sense if I had the right pan...I dunno.  The smell of lemon and rosemary is very pungent so much that Patrick only put the piece near his mouth and knew he didn't want to bite down. I thought it was ok but I'm not crazy about lemony stuff.

August 26: Lizzie's Dog Biscuits

Lizzie's Dog Biscuits

Ingredients:

1 cup quick-cooking oats (not instant)
1/2 cup (2.8 oz) rice flour
1 large egg
1 (2.5 oz) jar meat-flavored baby food
2 oz water

1. Preheat the oven to 350 and place a rack in the center. Line a baking sheet with parchment paper or nonstick foil.
2. Mix the oats, rice flour, egg, baby food, and water together in a large mixing bowl. Press the dough about 1/4 inch thick on a piece of parchment paper. Using a small cookie cutter, cut out your favorite shapes and transfer them to the prepared baking sheet. These don't spread, so you don't have to space them out very much. Bake for 20 minutes. Turn the cookies and bake for another 20 minutes. Let cool completely on the pan or on a wire rack.

The only cookie cutters I have are of a baby carriage and a onesie

Thoughts: This was a very easy recipe. The only annoying part was spreading out the dough on the parchment paper because it's very sticky. It was only going to yield 18 so I doubled the recipe....and only got 19. If you use a smaller cookie cutter, you'll get more. I gave part of one to Winston and after sniffing and poking at it for a minute, he picked it up and took off. So I guess he liked it....