Fragrant Rosemary And Honey Cookies Recipes

ROSEMARY RAISIN COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in the rosemary, lemon zest and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Stir in raisins., Roll into 1-in. balls. Place on ungreased baking sheets. Flatten with a fork. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Cookies may be frozen for up to 3 months.

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 HONEY COOKIES

Steps:

• note:If using dried rosemary, measure it into a small self-sealing plastic bag or mortar and pestle and crush the leaves very finely before adding them to the batter.
• Position the racks to divide the oven into thirds and preheat it to 325 degrees F.
• Coat the cookie sheets with solid shortening and set them aside.
• In a large mixing bowl with a sturdy spoon or an electric mixer, beat together the shortening, butter, and sugar until smooth and well blended.
• Beat in the egg, honey, juice, and grated zest.
• On top of this mixture, add all the dry ingredients and the rosemary, then slowly stir or beat everything together until just incorporated.
• Drop heaping teaspoons of batter on the cookie sheet, placing them 2 inches apart so the cookies can spread.
• Bake 12 to 14 minutes, or until golden brown with a slightly darker edge. Allow the cookies to cool on the baking sheet about 5 minutes, then use a spatula to transfer them to a wire rack. The cookies get crisper as they cool. Store in an airtight container.

HONEY ROSEMARY SNACK MIX

Steps:

• Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
• Place the butter and honey in a small saucepan over medium heat and cook until the butter is melted, about 3 minutes. Stir in the rosemary and salt.
• Combine the cereal and crackers in a large bowl. Pour over the melted butter and toss well to coat, then pour the snack mix onto the prepared baking sheet. Bake on the center rack, stirring once or twice during baking, until the snack mix is toasted and fragrant, about 40 minutes. Allow to cool before storing in an airtight container.

ROSEMARY HONEY

Steps:

• Bring honey, butter, 1 rosemary sprig, and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep for 30 minutes before serving.
• Tie remaining rosemary sprigs together. Dip the rosemary brush into the honey and use to drizzle over chicken.

ROSEMARY SLICES

Steps:

• Beat the butter and sugar together in a bowl until creamy and smooth, and stir in the egg until well incorporated. Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended. Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4-inch in diameter. Wrap the logs in plastic wrap, and refrigerate at least 2 hours, or place in freezer for about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Cut the logs of dough into thin slices, 1/8 to 1/4-inch thick. Place the slices on the prepared baking sheets, and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.

FRAGRANT ROSEMARY AND HONEY COOKIES

Steps:

• in a mixing bowl cream shortening, butter, and sugar.
• beat in egg, honey and lemon juice.
• combine dry ingriedients add to creamed mixture.
• drop by teaspoonfulls 2 inches apart.
• bake at 325 for 12-14 minutes.