As our Great New Pop'rs Thanksgiving Extravaganza winds down, we wanted to leave you with One More Rad Recipe. But first, remember: The Pop'rs Polls close at 11:59 p.m. That's tonight, everybody. That means you have a Short Window of Opportunity, as the pols say, to have your vote count!
Well, we're not really voting here, we're commenting. And each comment gives you one entry in The Great New Pop'rs Thanksgiving Extravaganza. Uncle Lynn will be picking 5 Grand Prize Pop'rs Winners tonight, by Random Drawing. And we'll anounce the Fab Five tomorrow!
Annie, who posts over at writers, witches, and words, oh my! sent this Yummy Recipe my way the other day. And how does she Sing the Praises of her Rosemary Butter Cookies?
"Here is a really easy recipe that I found somewhere and absolutely love," Annie says, "because it is so adaptable. I even made a gluten-free version yesterday for a friend who can't eat gluten and unlike many other cookies... these turned out GREAT!"
Annie's Rosemary Butter Cookies
1/2 cup unsalted butter (1 stick), softened
1/2 cup powdered sugar
1/4 tsp salt
1 1/2 cups flour (cake flour is best)
2 Tbs chopped fresh rosemary (or lavender flowers)
4 Tbs milk
Beat butter and sugar at medium speed with an electric mixer until creamy. Gradually add flour and salt at low speed until blended. Stir in rosemary and blend in milk. Mold dough into a log and chill at least 30 min, and up to 24 hours. When ready to bake, slice into rounds, or roll to 1/2 thickness and cut into shapes. Bake at 325 degrees for 16-18 minutes or until the edges are softly browned. These are especially good with tea. To create a gluten-free version, I substituted two eggs for the milk and gluten-free flour for the regular flour.