Cooking With Herbs

This time of year gardeners are actively harvesting their gardens. Herbs are some favorite things to collect from garden beds or patio containers. Herbs can be cut and put in vases for several days, often refrigerated in plastic bags for up to a week, dried or frozen for future use. Attached are two Kansas State Research & Extension Horticulture How-to Videos that give some inside information about growing and harvesting herbs: http://www.hfrr.ksu.edu/p.aspx?tabid=980&cat=Vegetables_and_Herbs&itemid=77&cmd=view#77 and
http://www.hfrr.ksu.edu/p.aspx?tabid=980&cat=Vegetables_and_Herbs&itemid=78&cmd=view#78. Here's a favorite recipe for Rosemary, a popular herb, that sometimes overwinters in this area. Hmmm hmmm good!!
Rosemary Shortbread Recipe
These tender and crispy treats make a buttery-rich and not too sweet accompaniment to light soups. Makes one 9x9 pan or about 36 pieces:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
1 1/4 cups all purpose flour, sifted
Pinch of salt
1 tbsp minced fresh rosemary
Use an electric mixer to combine the butter and sugar in a medium bowl. Mix on low speed just until combined (and not fluffy), about 30 seconds. Add the flour all at once, then the salt. Mix on low speed just until the mixture barely holds together, about 30 seconds. Add the rosemary, beating briefly  until evenly combined, the dough will look slightly lumpy. Using the back of a measuring cup or spoon, press the dough into a 9 inch square pan. Cover with plastic wrap and refrigerate for at least 1 hour, or until fairly firm. When ready to bake, preheat the oven to 300 F degrees. Pierce the dough several places with a fork. Bake for about 30 minutes, or until the shortbread is just firm but not at all brown. If the shortbread browns, it will be over-baked. Cool in the pan on a wire rack. (Submitted by Pam Paulsen & Sharon Hixson).