The Forest Feast: Rosemary Shortbread 

The Forest Feast by Erin Gleeson

My brother’s girlfriend, Melinda, gave Daniel and I this cookbook for Christmas this past year and we love it! She knew we were into cooking vegan/vegetarian and that I was an artist, so it was a terrific gift. This cookbook manages to blend food and art in a very interesting way. The author uses watercolor painting/lettering throughout to decorate the pages to some simple but delicious recipes.

The first recipe we tried was the rosemary shortbread. It was scrumptious to say the least. Daniel was weary of the idea but once he tried it he loved it.

Here it is with pictures and all:

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You will need:

1 cup of Sugar

1 cup of All-purpose Flour

1 teaspoon of chopped Fresh Rosemary 

1 stick of Salted Butter

*

Directions:

Cut cold butter into chunks. 

Pulse everything in the food processor briefly. Just until combined. 

Press the crumbly mixture into a round 9-inch pie pan. 

Bake at 325•F for 30 minutes or until golden on the edges. 

Cool for 5 minutes before cutting. 

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Another favorite to try is the Butternut Caprese, my mom made it for us when she was here helping with the babies and it was delicious!

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Check out her website at theforestfeast.com

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