Fluffo Cookies Rosemary Blair Kinney Recipes

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.

FLUFFY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat margarine, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract.
• Combine flour, baking soda, and salt in a bowl; stir into creamed margarine mixture until dough is almost white. Fold chocolate chips into dough. Drop small spoonfuls of dough onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

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 HONEY COOKIES

Steps:

• In a bowl, cream shortening, butter and sugar. Beat in egg, honey and lemon juice. Combine dry ingredients; add to creamed mixture. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 12-14 minutes or until lightly browned.

ROSEMARY BUTTER COOKIES

Steps:

• Mix together flour, salt, and baking powder.
• In another bowl, cream butter and sugar with a hand mixer.
• Add in egg, and beat until well combined.
• Slowly add the dry ingredients, beating until just combined into a dough (do not overmix).
• Add chopped rosemary and beat for 20 seconds, until mixed inches
• Roll dough into a log (or two), wrap in waxed paper, and refrigerate for 4 hours or overnight. The dough can be frozen at this point.
• Preheat the oven to 400.
• Slice dough into rounds 1/4 inch thick.
• Lightly grease a baking sheet and place cookies 1 inch apart.
• Bake for 8 to 10 minutes, until the cookies are very lightly browned.
• Cool cookies on a cookie rack. They taste best when cooled completely.

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.