I developed this recipe for my most recent pop up, but it could make a unique addition to a holiday cookie spread. The duck fat flavor is mellowed by the rosemary but for those with a strong sense of taste will recognize it. Duck fat can be purchased from a butcher, rendered at home, or surprisingly is becoming more available at regular groceries stores. EPIC Provisions, which makes meat based snacks, makes a duck fat which is probably available at your local grocery store (in the fat and oil section).
This cookies are pretty dry and crumbly making them a great addition to ice cream (I served them with parsnip ice cream) or as a coffee cookie (how my wife polished off the batch.
Equipment:
Standing Mixer with Whisk Attachment
Small Ice Cream Scoop (with thumb release)
Food Processor (optional)
Ingredients:
Rosemary Sugar
2-3 springs rosemary
¼ cup granulated sugar
Cookies
3/4 cups sugar
1/2 cup rendered duck fat, refrigerator cold
1/3 cup butter, room temp
1 egg
1/8 t vanilla extract
3 cups all purpose flour
1/4 t baking powder
1/8 t salt
Process:
Prepare rosemary sugar by chop rosemary very fine and mix into sugar. You can also do this in a food processor, for a finer product. The problem is, unless you have a small food processor or are making a larger batch, the sugar will just get spun to the sides and you'll constantly be turning it off, scraping it down, and starting it again.
In a standing mixer whip butter, duck fat, and sugar until light and fluffy. About 3-5 minutes.
Meanwhile, sift dry ingredients together in another bowl.
Once fats are fluffy, lower the speed and add the egg and vanilla, then increase the speed again and whip until fully incorporated.
Remove bowl from standing mixer and fold in the dry ingredients until full incorporated.
The dough will be very crumbly.
Using an ice cream scoop form scoops, if you don’t have an ice cream scoop you could form balls slightly smaller than a ping pong ball.
Press down the middle with your thumb and fill the hole half way with rosemary sugar.
Bake at 350 degrees for about 17 minutes. You want the edges to slightly brown.
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