Lemon Rosemary Cutout Trees Recipes

LEMON-ROSEMARY CUTOUT TREES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, rosemary, lemon zest and salt; gradually beat into creamed mixture., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out 30 trees, using a floured 3-in. tree-shaped cookie cutter; cut out 30 stars, using a floured 1/2-in. star-shaped cookie cutter., Place trees 1 in. apart on ungreased baking sheets. If desired, sprinkle with coarse sugar. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks to cool completely., Place stars 1 in. apart on an ungreased baking sheet. If desired, sprinkle with coarse sugar. Bake 6-8 minutes or until golden brown. Cool completely on pan. Attach stars to trees with frosting.

LEMON BALSAMIC ROSEMARY SKEWERED VEGETABLES

Steps:

• Preheat grill pan over high heat.
• Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate.

LEMON ROSEMARY GREEN BEANS

Steps:

• In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.

LEMON ROSEMARY COOKIES

Steps:

• In large bowl, beat butter, 1/2 cup sugar, 1 tablespoon lemon zest, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
• Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Wrap and refrigerate about 2 hours or until firm.
• Preheat oven to 375 degrees. Mix 3 tablespoons sugar and 1 teaspoon lemon zest. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.

LEMON-ROSEMARY TEA

Steps:

• In a 3-quart saucepan, bring the water to boiling.
• Remove from heat. Add tea bags and rosemary. Cover and steep for 15 minutes.
• Remove and discard tea bags. Add sugar and lemon juice, stirring to dissolve sugar.
• Strain tea mixture into a large pitcher. Discard rosemary.
• Cover and chill in the refrigerator for at least 3 hours or until ready to serve. Just before serving, stir in carbonated beverage.
• For a more intense rosemary flavor, don't strain the mixture until after chilling.