Our class season ends in mid November and Shake Rag's Artisan Jewelry and Gift Sale is the perfect season wrap-up.
Christie, Cindy, Cathy and their helpers transformed the Cabinet shop into a gorgeous holiday bazaar and Shake Rag's intrepid volunteers supplied complimentary treats.
Perusing irresistible baubles and bangles in the warmth and charm of the Cabinet Shop while grazing on delectable homemade goodies? Doesn't get much better than that!
Once again, a really fun and memorable event.
Many, many thanks to all the artisans, committee members, and volunteers who made it happen.
And speaking of delectable goodies, the Rosemary Shortbread was hands-down the foodie hit of the weekend. As promised, here is the recipe:
Green Woman Herbs
(Makes 24 cookies)
8 oz. butter (2 sticks) room temp
4 tsp. finely chopped fresh rosemary
½ cup sugar
2 cups flour
Combine butter, rosemary and sugar in a mixing bowl and beat on low speed with a mixer until mixture is smooth. Do not beat until it is fluffy. Add the flour all at once and continue to mix on low speed just until a cohesive dough is formed. Turn the dough out onto a lightly floured surface and roll it into a 12 X 9 inch rectangle, ¼ inch thick. Cut the dough into 3 X 1½ inch bars and transfer to a baking sheet lined with parchment paper. Refrigerate the cookies for at least 3o minutes before baking. Bake at 300 degrees for 20-25 minutes, but not until browned. Cool the cookies on the pan and store in airtight container.
The recipe comes from Cathy who got it in the Growing and Cooking with Herbs class taught by Diane Bober of Green Woman Herbs. Diane will be teaching Growing and Cooking with Herbs again at next spring's Garden Getaway. If this recipe is any indication, you might seriously want to check it out!