CHEF JOHN'S ROSEMARY SHORTBREAD COOKIES
While rosemary may seem like a strange addition to at first glance, it works so perfectly in these shortbread cookies that I'd argue they're actually better than the original. There's something so interesting about how the subtle hit of resinous herb works with this sweet, buttery cookie.
Provided by Chef John
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 192 calories, Carbohydrate 20.5 g, Cholesterol 30.1 mg, Fat 11.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 7.2 g, Sodium 121.9 mg, Sugar 7.1 g
ROSEMARY SHORTBREAD COOKIES
A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.
Provided by Abigail
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 11.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 17.4 mg, Sugar 4 g
ROSEMARY-LEMON SHORTBREAD COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield about 32 cookies
Number Of Ingredients 9
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch 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 tablespoons 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 a dough comes together.
- Turn the dough out onto the 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 the edges are golden brown and the center is golden, about 25 minutes. 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 tablespoon water or more for the desired thickness.
- Drizzle the icing over the cookies and allow to set, or serve the icing alongside to dip or drizzle upon serving.
ROSEMARY SHORTBREAD
This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield One 8- or 9-inch shortbread
Number Of Ingredients 6
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 PARMESAN SHORTBREAD
Provided by Claire Robinson
Categories appetizer
Time 1h29m
Yield about 2 1/2 dozen pieces
Number Of Ingredients 7
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.
HERBFARM ROSEMARY SHORTBREAD
This delicious and easy-to-prepare recipe was shared by Ron Zimmerman of The Herbfarm with Susan Herrmann Loomis and published in the "Farmhouse Cookbook." I recently enjoyed a rosemary shortbread at Seattle's Gypsy by Chef Gabriel Claycamp, and wanted to try making some at home - since Gabriel is acquainted with the Zimmermans, I chose this recipe. :) I've adapted it a bit for my own use. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest.
Provided by Julesong
Categories Dessert
Time 25m
Yield 3 dozen cookies
Number Of Ingredients 7
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 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.
More about "rosemary shortbread food"
THE EASIEST EVER ROSEMARY SHORTBREAD RECIPE RECIPE - …
From wellseasonedstudio.com
Ratings 3Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Place all ingredients except butter in a food processor fitted with blade attachment and pulse 5x.
- Add cubed butter, then pulse until the dough starts to come together and looks like clumpy, wet sad (no dry bits of flour visible). It should not be smooth!
ROSEMARY SHORTBREAD - IN THE KITCHEN WITH KATH
From inthekitchenwithkath.com
Estimated Reading Time 3 mins
AT THE IMMIGRANT'S TABLE: LEMON ROSEMARY SHORTBREAD ...
From immigrantstable.com
5/5 (1)Category DessertCuisine BritishTotal Time 45 mins
- Prepare cranberry coulis if using - mix all sauce ingredients together in a saucepan. Bring to a boil, then turn off heat immediately. Let cool for a bit, then blend until smooth (make sauce as smooth as possible).
- To make cookies, combine coconut oil/ butter and icing sugar in a large bowl, cutting them with a pastry cutter or two knives. Add flour / gluten-free flour, lemon zest and rosemary, and cut with a pastry cutter/ two knives until mixture looks like pea-sized crumbs. Pour mixture out onto a well-floured surface, and knead until it comes together easily.
- Shape into a log, and cut into 1/inch sized pieces. Handle the vegan cookies with care - they're a bit more fragile. Arrange on a waxed paper, with a bit of space between the cookies (the butter ones will puff up; the vegan ones not so much).
SAVORY HERB SHORTBREAD (AND PARTY PRINTABLES!) - THE VIEW ...
From theviewfromgreatisland.com
3.4/5 (585)Calories 101 per servingCategory Appetizer
- Put the flour, cheese, rosemary, salt and pepper into the bowl of a food processor. Add the chunks of soft butter and pulse about 30 times to combine into a crumbly mixture. The process until the dough comes together, this should not take longer than 30 seconds to a minute. If the dough does not come together, add a tiny bit of water to the bowl, start with 1/2 tsp, and process again.
- Turn the dough out onto a piece of plastic wrap and bring together into a smooth flat disk, just like you do with pie crust dough. The dough should be smooth and uniform, without dry floury parts. Knead it with your hands if necessary. Wrap the disk in the plastic and refrigerate for an hour.
- Roll out the dough to about 1/4 to 1/8 thickness. I do this between two sheets of waxed paper and it works like a charm, no sticking. If you want to laminate herbs onto the surface of the dough, lay them out onto the dough, leaving space between. Put the waxed paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough. Use a 2 inch round cookie cutter to cut out your circles. Remove the dough to a baking sheet. Reform the leftover dough, roll and repeat until all the dough is used.
SAVORY ROSEMARY CHEDDAR SHORTBREAD - WHAT A GIRL EATS
From whatagirleats.com
5/5 (6)Category AppetizerCuisine BritishTotal Time 55 mins
- Mix flour, cheese, salt, rosemary and cayenne pepper together in a food processor. Add butter and pulse until dough begins to come together. Finish bringing dough together with hands.
- On a lightly floured board, gently roll or press dough out to between 1/8" to 1/4" thick. The thinner the dough, the more quickly it will bake, and the crisper the shortbread will be. Using a cutter, or knife, cut out cookies in desired shape. Re-roll remaining dough. Although the more you work it, the tougher the dough becomes.
ROSEMARY SHORTBREAD RECIPE | MYRECIPES
From myrecipes.com
Servings 16
- Beat butter at medium speed of an electric mixer until creamy; gradually add powdered sugar and cornstarch, beating well. Stir in flour and rosemary. (Dough will be stiff.)
- Divide dough in half. Shape 1 portion of dough into a 6 1/2" circle on an ungreased cookie sheet. Crimp edges with a fork. Cut dough into 8 wedges (do not separate). Repeat procedure with remaining dough. Cover and chill 1 hour.
- Bake at 300° for 30 minutes or until done. Cool on cookie sheet 5 minutes. Remove shortbread wedges to a wire rack, and cool completely.
MELISSA CLARK'S ROSEMARY SHORTBREAD | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (5)Category DessertCuisine AmericanTotal Time 55 mins
- Heat oven to 325ºF. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter and honey, 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 (or parchment paper-lined for easy removal) 8- or 9-inch-square baking 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.
EASY ROSEMARY SHORTBREAD RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
Cuisine AmericanTotal Time 1 hr 35 minsCategory AppetizerCalories 64 per serving
- Add the butter, flour, salt, pepper, cayenne, rosemary, parmesan cheese, and egg yolks to a food processor, and then process the dough until it clumps together. Turn out the dough
- Turn the dough out onto a floured surface, and form it into a ball. Roll the dough out to ¼-inch thickness, and then use a cookie cutter to cut out the shortbread. Place the cookies on the lined baking sheet, and refridgerate at least 1 and up to 4 hours.
- Transfer to the oven, and bake the shortbread until cooked through and golden-brown - about 25 minutes.
ROSEMARY GRAPEFRUIT SHORTBREAD - DIVERSIVORE
From diversivore.com
5/5 (9)Total Time 35 minsCategory DessertCalories 133 per serving
- Zest two grapefruits, taking care not to get too much of the white pith. Squeeze some juice (half of one grapefruit should be enough), and set aside.
- Grind the rosemary, grapefruit zest, and around 1 tbsp of the sugar in a coffee or spice grinder. Alternatively, you can finely mince the ingredients by hand.
LEMON ROSEMARY SHORTBREAD COOKIE RECIPE | LEMON SHORTBREAD
From twopeasandtheirpod.com
4.3/5 (9)Total Time 1 hr 30 minsEstimated Reading Time 3 mins
- In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract and lemon juice. Slowly add in the flour mixture and mix until just combined. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
- When ready to bake, preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking sheet and bake for 10-12 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire rack.
ROSEMARY SHORTBREAD | 12 TOMATOES
From 12tomatoes.com
4/5 (3)Servings 50-60Cuisine BritishCategory Appetizer
ROSEMARY NUT SHORTBREAD RECIPE - CHATELAINE.COM
From chatelaine.com
Servings 60-65Estimated Reading Time 2 mins
SALTED ROSEMARY SHORTBREAD/LARK FINE FOODS/COOKIES ...
From igourmet.com
Brand Lark Fine FoodsAvailability In stock
MILK.ORG | CHEDDAR & ROSEMARY SHORTBREAD
From new.milk.org
Carbohydrates 4 gFibre 0 gFat 6 gProtein 2 g
ROSEMARY-ORANGE SHORTBREAD COOKIES RECIPE - FOOD.COM
From food.com
Servings 45-55Total Time 1 hr 10 minsCategory DessertCalories 69 per serving
PROVISIONS. FOOD COMPANY- PARMESAN & ROSEMARY SHORTBREAD ...
From mitchellssoupco.com
Brand Provision'sAvailability In stock
ROSEMARY SHORTBREAD CARLSSON RECIPE | EPICURIOUS
From epicurious.com
3.8/5 (17)Servings 30
RECIPE: ROSEMARY SHORTBREAD COOKIES - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
ROSEMARY SHORTBREAD RECIPE | SHORTBREAD COOKIE WITH FRESH ...
From shockinglydelicious.com
Servings 36Total Time 1 hrEstimated Reading Time 3 mins
ROSEMARY SHORTBREAD COOKIES WITH BROWN SUGAR - SUGAR AND CHARM
From sugarandcharm.com
5/5 (5)Total Time 58 minsCategory DessertCalories 137 per serving
ROSEMARY SHORTBREAD COOKIES - READER'S DIGEST CANADA
From readersdigest.ca
Servings 66Estimated Reading Time 50 secsCategory Cookies
ROSEMARY SHORTBREAD BISCUITS - WAITROSE
From waitrose.com
4/5 (37)Total Time 27 minsServings 10-12
BLUE CHEESE SHORTBREAD WITH ROQUEFORT AND WALNUTS - ETALK
From more.ctv.ca
Servings 24Total Time 1 hr
LEMON AND ROSEMARY SHORTBREAD BUTTER COOKIES
From foodnessgracious.com
Reviews 21Category DessertCuisine AmericanTotal Time 25 mins
BEST ROSEMARY SHORTBREAD COOKIES RECIPE - HOW TO MAKE ...
From food52.com
ROSEMARY VS SHORTBREAD - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
ROSEMARY SHORTBREAD RECIPE - LANGMEAD HERBS
From langmeadherbs.co.uk
ROSEMARY PARMESAN SKILLET BREAD RECIPE: AN EASY ROSEMARY ...
From 30seconds.com
ROSEMARY LEMON SHORTBREAD COOKIES - 100KM FOODS
From market.100kmfoods.com
ROBINHOOD | ROSEMARY PARMESAN SHORTBREAD
From robinhood.ca
OLIVE OIL ROSEMARY SHORTBREAD – VEGA (CA)
From myvega.ca
ROSEMARY SHORTBREAD RECIPES
From tfrecipes.com
ROSEMARY SHORTBREAD - SAVEUR
From saveur.com
ROSEMARY SHORTBREAD - CATHOLICFOODIE.COM
From catholicfoodie.com
ROSEMARY SHORTBREAD RECIPE | FLOURISH HIGH FIBER ALL ...
From flourish-flour.com
ROSEMARY SHORTBREAD COOKIES - CREATIVE AND COLORFUL ...
From lifelemonsitaly.com
SALTED ROSEMARY SHORTBREAD – LARK FINE FOODS
From larkfinefoods.com
ROSEMARY-ORANGE SHORTBREAD - FOOD RECIPES
From recipes.studio
FOOD WISHES VIDEO RECIPES: ROSEMARY SHORTBREAD …
From foodwishes.blogspot.com
ROSEMARY SHORTBREAD RECIPE - FOOD NEWS
From foodnewsnews.com
ROSEMARY SHORTBREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love