Shortbread Cookie with Lemon Zest, Rosemary, Thyme & Coconut Milk - Recipe Finder
Shortbread Cookie with Lemon Zest, Rosemary, Thyme & Coconut Milk
Top Chef, Season 8, Episode 10, Quickfire Challenge
Ingredients
- 7 ounces butter
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 lemon, zested
- 1 tablespoon chopped thyme
Coconut Milk:
- 1 can coconut milk
- 2 cups milk
- 2 cups rice
- 1/2 cup sugar in the raw
- 1 cup ice
Directions
1. Cream butter and sugar together until it looks almost whipped
2. Mix in vanilla on medium speed.
3. Add flour in on low speed. Add lemon zest and thyme.
4. Roll out in between two sheets of parchment
5. Using a cookie cutter and place on oiled sheet pans. Bake at 350 degrees for about 10 minutes. Bake until cookies are golden brown.
6. Allow to cool slightly.
Coconut Milk:
1. Blend everything together and strain.
The Dish - Bravo's Daily News
Bethenny, 'Top Chef' Help You Get Your Grill On This Memorial Day
Check out these tips and recipes to spice up your bbq this holiday weekend.
Read MoreGet Mobile
- Get games, show updates, and more on your cell phone.
- Message & data rates may apply.
You will receive 5 msgs/wk.
Text STOP to 27286 to quit, or HELP for help
