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05/11/2017 12:01 AM

Cookies That Taste Like Spring


Debbie at Cole’s Farm, working on planters full of herbs. Photo courtesy of Cole’s Farm and Greenhouses, Madison

The plants are bursting with green. The farmers are beginning to offer some of the goodness growing in their greenhouses. The farmer’s markets are dusting off their tents and tables. Farmers are planting onions, lettuce, broccoli, cool season veggies, and herbs. And they are offering parsley, sage, rosemary, lavender, thyme, oregano, and chive plants already.

This recipe from Laura Grimmer at the Perfect Pear, 51 Main Street in Chester, makes good use of some of those spring herbs. She often makes them to give away at the shop, particularly during Chester’s First Friday celebrations and on the weekends. If you haven’t been to the First Friday celebrations in Chester, they run through the spring and summer. Same with the Chester Sunday Market, which opens June 11. Both are in the middle of Chester’s downtown.

As for the cookies, Grimmer says they are also delicious with orange and thyme. She has tried them with herbes de Provence as well.

The Perfect Pear’s Lemon Rosemary Cookies

From Laura Grimmer, the Perfect Pear, Chester

2 ½ cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup/2 sticks unsalted butter

2 egg yolks

1 ¼ cups sugar, divided

3 teaspoon lemon zest, divided

½ teaspoon dried rosemary

1. Preheat oven to 375 degrees.

2. Combine flour, soda, salt, 2 teaspoons lemon zest, and rosemary in a small bowl and set aside.

3. In a mixer (if butter is at room temperature) or food processor (if butter is cold), blend butter and 1 cup sugar until smooth and fluffy. Add egg yolks and blend thoroughly. Add flour and mix thoroughly to blend (in a stand mixer) or pulse to blend (in the food processor).

4. Combine remaining ¼ cup sugar and 1 teaspoon lemon zest in a small bowl.

5. Roll dough into 1-inch balls, roll to coat in the lemon-sugar mixture, place on un-greased baking sheet and press down lightly with the bottom of a glass, to about a ¼-inch disc. The cookies spread somewhat, but can be placed about 2 inches apart on the cookie sheet.

6. Bake at 375 degrees for 8 to 12 minutes, until lightly golden around the edges and bottom. Cool completely on a wire rack.

VARIATION: Substitute orange zest and dried thyme in place of the lemon and rosemary.

YIELD: About three to four dozen, depending on size.

And a little water to make sure they grow. Photo courtesy of Cole’s Farm and Greenhouses
Cole’s is offering planters full of spring herbs. Call first at 203-245-2943 to make sure they have some in stock. Photo courtesy of Cole’s Farmhouse and Greenhouses, Madison
Laura Grimmer’s famous Lemon Rosemary Cookies. She sometimes gives them away during Chester’s First Friday celebrations, or on the weekends.Photo courtey of Laura Grimmer, the Perfect Pear, Chester