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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Rosemary-Vanilla Bean Cookies
1 3/4 cups (8 ounces) unbleached all-purpose flour
3/4 teaspoon baking powder
1 teaspoon kosher salt, sea salt or even “Fleur de Sel”
1/2 cup (8 ounces) unsalted butter softened
1/2 vanilla bean split lengthwise or 2 tablespoons vanilla sugar
2/3 cup granulated sugar (if using vanilla sugar use 2/3 cup minus 2 tablespoons)
1 1/2 tablespoons finely chopped rosemary, plus additional leaves for garnish
1 large egg
2 tablespoons heavy cream
To make cookie: Heat the oven to 375º conventional or 350º fan assisted. Sift together the flour and baking powder in a medium bowl. Stir in the fleur de sel. Cream the butter in the bowl of a stand mixer fitted with the paddle attachment. (If using vanilla bean, with the tip of a knife, scrape the seeds into the butter. Continue to beat until blended.)
Add the sugar(s) and mix until light and fluffy, making sure to scrape down the sides of the bowl. Beat in the rosemary and then beat in the egg just until blended. On low speed beat in the flour mixture just until the dough is mixed together. Remove the dough from the bowl and finish incorporating flour with a wooden spoon. Flatten into a disk. Wrap the dough in plastic wrap and chill it for at least 15 minutes.
Remove the plastic wrap and roll the dough out on a lightly floured surface or between 2 sheets of lightly dusted parchment paper to ¼ inch thick. Cut out cookies into 2-inch squares, rounds or triangles. Place them on a parchment or Silpat lined cookie sheet.
Using a pastry brush, lightly brush the tops of each cookie with cream. Then top with a leaf or two of rosemary. Place the cookie sheets in the refrigerator to allow the cookies to chill an additional 15 minutes.
Bake the cookies for about 9-12 minutes, or until the cookies have a faint coloring around the edges. Note: every oven is different therefore watch the first batch carefully so as not to overcook.