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Cooking with Heller Coley Reed!

Now you can make at home the best recipes from Zelda, Jamie and Leigh, HCR agents and staff.  Some of the recipes are family favorites, some have been served at Heller Coley Reed events, and all have earned stars in our memories. Stay tuned for more recipes to come!

Rosemary-Lemon Shortbread Cookies
3 sticks (1 1/2 cups) unsalted butter, softened, plus more for the pan
1 cup sugar
1 TBS finely grated lemon zest
2 tsp finely chopped fresh rosemary
1/2 tsp salt
1/2 tsp vanilla
2 1/2 cups all-purpose flour
1 1/2 cups confectioners’ sugar
1 lemon, zested and juiced

Preheat the oven to 350. Line a 9 x 13 baking pan with foil, leaving a 2”
overhang on two sides. Lightly butter the foil and sides of the pan.

Pulse the sugar with the lemon zest and rosemary in a food processor until
well combined. Remove 2 TBS of the sugar mixture and reserve.

Add the butter, salt and vanilla to the food processor with the sugar and
pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine
after each addition. (After the last addition, you may need to stir and
scrape down the sides of the food processor to incorporate all of the flour.)
Continue to pulse until the dough comes together.

Turn the dough out onto a prepared baking pan and press it evenly into the
pan. Poke the dough all over with a fork and sprinkle it with the reserved
sugar.

Bake until edges are golden brown and the center is golden, about 25 min.
As soon as it’s out of the oven, use a bench scraper or knife to cut the
shortbread into 1-by-3 inch cookies. Cool in the pan for 15 minutes, then
carefully remove the cookies using the foil as handles. Cool completely on
a rack.

For the icing: Combine the confectioners’ sugar, lemon zest and juice in a
medium bowl. Whisk to combine. Whisk in 1 TBS water or more for the
desired consistency.

Drizzle the icing over the cookies and allow to set, or serve the icing alongside
to dip or drizzle upon serving.
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“Every year my husband and I have a large Christmas Eve party for family
and close friends. This carries on a tradition my parents did every year.
There are recipes and dishes handed down for three generations that are
favorites, and guests bring their favorite Christmas cookie. The recipe here
has been brought by a dear friend (and client!) Debbie Bolino, and they are
the first to go! Really easy to make and stores well.”
—- Leigh Reed