Brown Butter Rosemary Shortbread Cookies Food

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

BROWN BUTTER ROSEMARY SHORTBREAD COOKIES

Steps:

• In a pan with a light-colored bottom (so that you can see the color of the butter) brown butter over medium heat. As the butter starts to melt it will begin to foam. Swirl the pot frequently... The process will progress rather quickly, so stay by the stove. Burnt Butter = BAD
• Once it's brown and you can smell the nutty aroma, transfer to a heatproof bowl or your mixing bowl to cool
• Once cool, beat in your large mixing bowl until creamy/frothy.
• Add sugar, milk, and vanilla and mix to combine
• Combine flour, salt, baking powder and rosemary in a separate bowl and mix well
• Add flour mixture and nuts to butter mixture and blend to combine. the will be crumbly but will hold together when pinched.
• Dump your dough onto a clean working surface and, with your hands, form into 2 1" diameter logs.
• Refrigerate for at least one hour
• When ready to bake your cookies, preheat oven to 350'
• Slice cookies into 1/4" rounds and place 2 inches apart on a parchment/Silpat lined cookie sheet
• Sprinkle with coarse sugar and bake for 15 minutes, rotating sheet halfway through to ensure even cooking.

ROSEMARY BUTTER COOKIES

Steps:

• Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
• Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
• Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
• Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

ROSEMARY BROWN BUTTER COOKIES

Steps:

• Preheat oven to 350.
• Brown the butter my melting in a light-bottomed saucepan (so you can see when the butter turns brown), stirring frequently, until the butter browns and develops a nutty aroma. Set aside to cool.
• Sift the flour, salt, and baking soda together.
• In a mixing bowl, mix the brown butter and brown sugar together.
• Add the rosemary, egg, and molasses.
• Add the flour mixture.
• Drop 1 tablespoon of dough onto baking sheets (I use a small 1T cookie scoop).
• Bake for 7-8 minutes, until the edges begin to brown.

DULSE SHORTBREAD COOKIES

Steps:

• Preheat the oven to 300 degrees F. Grease an 11-inch tart pan with a removable bottom. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the all-purpose and rice flours, 1/2 teaspoon of the salt, and 2 tablespoons of the dulse granules. Combine the remaining 1/2 teaspoon salt and 1/2 tablespoon dulse in a small bowl and reserve for sprinkling over the top of the shortbreads.
• Beat the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until creamy and lightened in color, 3 to 5 minutes, scraping down the sides of the bowl as needed. Turn off the mixer, add the flour mixture all at once, then return the mixer to its lowest speed until the flour is incorporated and the mixture is the texture of crumbly wet sand, about 30 seconds.
• Transfer to the prepared tart pan and use your hands or the bottom of a cake pan to press the mixture into an even layer. Bake until the shortbread is set and the edges are golden brown, about 1 hour. Cool in the pan on a wire rack for 5 minutes. Leave the oven on.
• Remove the outer ring of the tart pan, then carefully transfer the shortbread onto a cutting board, using a paring knife to separate the pan bottom if necessary. Brush the shortbread with the egg mixture, then evenly sprinkle all of the dulse-salt mixture over the top. Slice into 16 wedges and transfer to the parchment-lined baking sheet.
• Return to the oven and bake until the egg wash is set, 8 to 10 minutes, then transfer the shortbreads back to the wire rack to cool completely before serving.

CHEF JOHN'S ROSEMARY SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Place cold butter, sugar, rosemary, salt, and vanilla extract in bowl. Combine with the back of a spatula or spoon, slowly incorporating ingredients together until butter has softened somewhat and ingredients come together.
• Pour flour into bowl with butter mixture. Flour your hands to then incorporate flour into the butter, using fingertips and rubbing mixture together until flour-y crumbs become buttery crumbs, 1 to 2 minutes. Press mixture together into a dough ball.
• Transfer dough to lightly floured work surface. Press dough into a disk, then into a 1/2-inch thick rectangle. Cover with a piece of plastic wrap. Flatten dough to 1/4-inch thick using a flat pan or rolling pin. Reshape into a rectangle.
• Cut dough lengthwise into 5 even strips about 1 inch wide, trimming extra dough if necessary. Cut each strip into 6 evenly sized squares. (You can roll out scraps to form more cookies if necessary). Transfer cookies to prepared baking sheet. Sprinkle each cookie with about a pinch of sugar. Using a fork, poke 4 rows of holes into each cookie.
• Bake in preheated oven until golden brown, about 50 minutes.
• Cool cookies 10 minutes on sheet; transfer cookies to rack to cool completely.

ROSEMARY SHORTBREAD CHRISTMAS TREE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2 by 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar., Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks. , For frosting, beat confectioners' sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add food coloring. Decorate cookies with frosting and nonpareils.

BROWN-BUTTER SHORTBREAD

Steps:

• Prepare an ice-water bath with a medium metal bowl set inside. Melt butter in a medium saucepan over medium-high heat. Continue to cook, stirring constantly, until deep golden brown, about 8 minutes. Immediately pour butter into bowl in ice-water bath and whisk in milk. Stir mixture constantly with a rubber spatula, scraping the sides of the bowl, until mixture begins to thicken, about 3 minutes.
• Remove bowl from ice-water bath and let stand until mixture thickens to the consistency of room-temperature butter, about 30 minutes.
• Beat butter mixture with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Gradually beat in confectioners' sugar and vanilla, and continue to beat for 2 minutes more. Reduce speed to low; beat in flour.
• Butter a 10-inch fluted tart pan with a removable bottom. Press dough evenly into bottom of pan using plastic wrap. (Make sure dough is flat; a small offset spatula may help.) Refrigerate, covered with plastic wrap, for 20 minutes.
• Preheat oven to 300 degrees. Cut through dough to make 8 wedges using a sharp paring knife and a ruler. Cut a round from the center using a 2 1/4-inch ovenproof cookie cutter; discard dough. Return cutter to hole. Prick wedges all over with a wooden skewer. Refrigerate, covered, for 20 minutes.
• Sprinkle sanding sugar evenly over shortbread. Bake, rotating pan halfway through, until golden brown, 55 minutes to 1 hour 5 minutes. Let cool in pan set on a wire rack for 5 minutes. Remove shortbread from pan, and cut along lines into wedges. Let cool completely on rack.

ROSEMARY SHORTBREAD

Steps:

• Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
• Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

ROSEMARY SHORTBREAD

Steps:

• Preheat oven to 300°F.
• Whisk together flour, salt, baking powder, and rosemary in a bowl.
• Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
• Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
• Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
• Make another shortbread with remaining dough.