Tuesday, August 14, 2007

Buttery Shortbread with Anise Hyssop

When searching for recipes to use my Anise Hyssop, most of the results were for sweet treats rather than savory. I decided to take a traditional shortbread recipe and add the anise hyssop for flavor. I added 2 tablespoons of the small, purple florets (the tiny ones that get all over your counter whenever you move the bunch) along with the flour, sugar and salt. The anise hyssop added a mild, licorice- and mint-like flavor – faintly herbal and flowery. If you wanted a more intense flavor, you could add as much as 3 to 4 tablespoons, depending on how strong you prefer the taste.

The shortbread recipe that I used was downloaded from CooksIllustrated.com. The website requires a membership in order to access all of the content ($24.95 per year or $19.95 per year for magazine subscribers). Your membership allows you to access 14+ years of Cook’s Illustrated recipes, kitchen equipment ratings, food tasting results, kitchen tips and step-by-step instructions for basic cooking techniques. They also have an entire section of menus ranging from Holiday & Events to Weeknight or Grilling. The menus include all of the recipes, shopping lists, techniques and tips. If you cook a lot – and are a fan of Cook’s Illustrated – I think this is a great investment. I have quite a few back issues of the magazine, but when I’m looking for a specific recipe, it’s much easier and faster to locate it online. It is so convenient to have all of this information at your fingertips. And, better yet, it’s 100% advertising free.

Click here to download and print a pdf of this recipe:

Buttery Shortbread

2 comments:

GRaham Chairboy said...

I can NEVER get my flapjacks buttery enough!!!

Anonymous said...

i like your site
but how on Chicago's earth do you keep from OVEREATING when you are making such yummy stuff?
I have to stick with my less-enhanced vegan way-of-life(with all the goodies it offers) and even then manage to overstuff myself sometimes(while staying 'reasonably thin') but i have no ideal how anyone could cook gourmet stuff and not turn into a blimp
THank you!