Herbfarm Rosemary Shortbread Recipes

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HERBFARM ROSEMARY SHORTBREAD



Herbfarm Rosemary Shortbread image

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

1 1/2 cups unsalted butter, at room temperature
2/3 cup sugar
2 tablespoons finely minced fresh rosemary (fresh preferred) or 2 teaspoons crushed dried rosemary (fresh preferred)
2 1/4 cups flour
1/2 cup rice flour (rice flour available at natural foods stores, I substitute oat flour) or 1/2 cup brown rice flour (rice flour available at natural foods stores, I substitute oat flour)
1/4 teaspoon salt
2 teaspoons sugar, for topping (optional)

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



Rosemary Shortbread image

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

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

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.

CHEF JOHN'S ROSEMARY SHORTBREAD COOKIES



Chef John's Rosemary Shortbread Cookies image

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

8 ounces cold, unsalted butter, cut into thin slices
½ cup white sugar
2 tablespoons finely chopped fresh rosemary (not minced)
1 teaspoon kosher salt
⅛ teaspoon vanilla extract
2 ¼ cups all-purpose flour
white sugar, or as desired

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

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