Herbfarm Rosemary Shortbread Food

ROSEMARY PARMESAN SHORTBREAD

Steps:

• Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
• Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
• Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

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

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.

HERBFARM ROSEMARY SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F; line two baking sheets with parchment paper.
• With an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture.
• With the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
• Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
• Place dough in a container (or wrap in plastic) and chill for at least 1 hour.
• Generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick.
• Cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - I find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out).
• Place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - I don't, they don't need it in my opinion).
• Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
• Remove from oven and transfer cookies to wire racks to cool.
• Store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week.
• Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it. :).

ROSEMARY INFUSED SWEET SHORTBREAD

Steps:

• Rinse rosemary and shake dry. Heat butter and salt in a small pot over medium heat, add rosemary. Bring to a boil and let simmer for 1 minute. Remove from heat and allow to cool a bit.
• Strain the liquid butter through a sieve and put it into the frigde to solidify again. (if youd like to have an even stronger rosemary flavour, leave it in the butter for 1 hour and strain butter then.).
• Combine flour, lemon zest (if using) and 120 g sugar in a big bowl. Add rosemary infused butter in small pieces and knead into a smooth dough.
• Roll out the dough to a thickness of 1/2 cm approximately (0.2 inch) and let rest for 30 minutes in a cool place.
• Prick with a fork and sprinkle with the remaining sugar.
• Bake in the preheated oven at 200°C/375°F on a lower rack for about 12-16 minutes or until slightly golden.
• Let cool and break into pieces when completely cooled. Store in an airtight container for up to 2 weeks.

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.

HEALTHY QUESADILLAS

Steps:

• heat pan over med heat.
• put 1 tortilla in the pan.
• spread all cheeses onto the center of tortilla.
• put in tomato, onion, and pepper over the cheese.
• crumble bacon and sprinkle it on.
• finish with cilantro and salt.
• fry the reminding tortilla, both sides.
• remove and serve.

SIMPLE ROSEMARY SHORTBREAD

Steps:

• Cream butter & 2/3 c sugar until light & fluffy.
• Blend in flour and rosemary.
• Form into 3-4 dough cylinders and refrigerate.
• When you're ready to bake a cylinder, remove from refrigerator and slice into1/4" or so slices.
• Bake at 375 degrees for 9 minutes.
• Immediately sprinkle with white sugar.