We’re excited to be a part of the No Kid Hungry Weekend in Kansas City, including the Culinary Bake Sale in Brookside on Saturday and the Country Brunch & Bloody Mary SmackDown on Sunday at The Guild KC.
Look for some delicious brownies, pies and cookies from The Culinary Center of Kansas City at the Bake Sale. The fundraiser brunch on Sunday will include biscuits from our Chef, as well as some Lemon Rosemary Shortbread Cookies with Prosecco Lemon Glaze that our ‘Main Dish’ Laura Laiben whipped up.
Try these shortbread cookies at home – they’re just a little bit fancy and oh so yummy!
1 bottle Prosecco wine
- 1 cup butter, room temperature
- ½ cup powdered sugar, sifted
- 1 to 2 tablespoons rosemary, fresh, chopped finely
- 1 to 2 teaspoons lemon zest, freshly grated
- 2-1/4 cups all-purpose flour
- 2 to 3 tablespoons Prosecco wine reduction
- 1 cup powdered sugar
- 1 teaspoon lemon juice, freshly squeezed
- 5 to 6 teaspoons Prosecco wine reduction
- Pinch of salt
To make the wine reduction, in a small saucepan add Prosecco wine and reduce by half over medium heat. Set aside to cool. You will use approximately ½ to ¾ cup of this reduction. Save the remainder for other uses.
For the shortbread, preheat oven to 375 degrees. In a mixer bowl add butter and cream slightly. Gradually add the powdered sugar and beat until light and fluffy, scraping sides of bowl as needed. Add rosemary and zest. Mix to combine. On low speed, gradually add the flour. While continuing to mix on low speed, add the wine reduction, one tablespoon at a time, until a stiff ball is formed. Line a 15-x10-x1-inch jelly roll pan with parchment paper and set aside. Press the dough into the prepared pan. Prick dough all over with a fork. Placed in the refrigerator to chill for 30 minutes. Remove from refrigerator and place in the over to bake for 5 minutes. Reduce heat to 300 degrees and bake for 20 to 25 minutes or until lightly golden in color.
While shortbread is baking, prepare the glaze. In a bowl add powdered sugar. Add the juice and the wine reduction, 1 tablespoon at a time, until glaze is thin enough to drizzle from the end of a fork. Add salt and combine. Set aside.
Remove the shortbread from oven and cut into squares or diamond shapes while still warm. Drizzle the glaze over top while slightly warm. Allow shortbread to cool completely and glaze to set. Makes 18-24 cookies.