Rosemary Parmesan Shortbread Food

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 AND PARMESAN SHORTBREAD

Steps:

• Preheat oven to 375 degrees.
• Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
• Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
• Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
• Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
• Bake in pre-heated oven for 13-15 minutes or until shortbread turns faintly brown on top and light brown on bottom. Remove from oven. Cool shortbread on wire rack.
• Makes 32 slices of shortbread. May be wrapped in heavy duty foil and frozen for 1 month. To serve, spread frozen shortbread on a baking sheet. Warm in a 325 degree oven for 5 minutes.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD

Steps:

• Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
• When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

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.