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.
LEMON-ROSEMARY SLICES
A sophisticated cookie with a touch of lemon and rosemary makes a pleasing complement to tea.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 72
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, 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. Flatten sides to form triangle. Wrap and refrigerate about 2 hours or until firm.
- Heat oven to 375°F. Mix 3 tablespoons sugar and 1 teaspoon lemon peel. 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.
Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg
LEMON OATMEAL COOKIES
My grandmother always made these cookies for us for Christmas, and now I have inherited that task. I make them throughout the year because I enjoy baking a lot. With rich cream cheese in the dough and the sugary almond topping, a batch doesn't last long at our house!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the shortening, cream cheese and sugar until light and fluffy. Beat in the egg yolk, lemon peel and extract. Combine the flour, oats and salt; gradually add to creamed mixture and mix well. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Beat egg and egg white; brush over dough. Sprinkle with sugar; top with almonds. , Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 83 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-CORNMEAL COOKIES
Fill your cookie jar with these perfect holiday treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together flour, cornmeal, lemon zest, and salt.
- In a large bowl, mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
- Pinch off and roll dough into balls, each equal to 1 1/2 tablespoons; place on 2 baking sheets, about 2 inches apart. With fingers, flatten balls to 3/4-inch thickness.
- Bake until lightly browned around edges, 20 to 25 minutes; transfer to racks to cool completely.
LEMON & ROSEMARY BUTTER COOKIES
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.-Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.
Nutrition Facts :
AIP LEMON ROSEMARY COOKIES
Disclaimer: I tried the recipe for these AIP Lemon Rosemary Cookies 3 times before I decided to share it on my blog. I wanted to make sure they were as good as I thought, and ensure the dough had the best texture possible... Rosemary Cookies Try them out and tell me if I got it! You know those butter cookies that melt in your mouth and at each bite you feel so guilty because it seems like you're eating a delicious waterfall of butter? AIP Lemon Cookies Well, these are their AIP compliant recreation, which of course is much healthier and has no butter at all. Also, since there is absolutely no sugar nor sweetener in there, I thought that adding lemon juice and chopped rosemary could be a great touch to enhance the flavor. aip Cookies & Pastries The buttery feel comes from the impalpable tapioca starch, that perfectly matches with the coarser consistency of Organic Gemini tigernut flour creating the perfect melt-in-your-mouth bite! Whole 30 Lemon Rosemary Cookies If you are not following the AIP diet but still want to enjoy some incredible delicious and guilt free butterless"butter cookies" you can also replace the lemon juice for Limoncello... and the taste it's even better!! But let's get to the actual recipe now, and I will explain all that to you in the procedure!!
Provided by littlebitesofbeauty
Categories Dessert
Time 25m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- In a mixing bowl combine tigernut flour and tapioca and mix well.
- Add in the lemon zest and finely chopped rosemary and, when it's well mixed, add all the remaining wet ingredients and knead well with your hands until you get a nice and compact ball of dough.
- Helping yourself with a rolling pin, roll down the dough on a wooden board (or, if you don't have it, you can simply place a sheet of parchment paper on the table) until ¼ of an inch thick.
- Using a circular cookie cutter, cut out your AIP Lemon Rosemary Cookies and place a frozen blueberry in the middle of each one.
- Place your cookies on a baking pan lined with parchment paper and bake for 15 minutes.
- Sprinkle the remaining lemon zest and chopped rosemary on top and you are ready to enjoy your AIP cookies!
- Make sure to let them cool down completely before storing them in an air tight container so they maintain their friability.
Nutrition Facts : Calories 38.5, Fat 2.3, SaturatedFat 2, Sodium 0.3, Carbohydrate 4, Fiber 0.2, Sugar 0.1, Protein 0.6
LEMON-ROSEMARY OATMEAL COOKIES
Make and share this Lemon-Rosemary Oatmeal Cookies recipe from Food.com.
Provided by Geniale Genie
Categories Drop Cookies
Time 26m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- In a small bowl, sift flour with baking soda and baking powder. Set aside.
- Using a mixer, cream the butter and the sugar in a large bowl.
- Mix in the honey and lemon extract.
- Add eggs, one at a time, beating between each addition. Beat until uniform.
- Incorporate lemon zest, rosemary, and oats.
- Using a wooden spoon, fold flour mixture into the butter & sugar preparation until fully blended. If using, fold in nuts.
- Preheat oven to 325°F.
- Drop onto cookie sheets the equivalent of 2 tablespoons, 1 inch apart. Flatten lightly.
- Bake 6 minutes on top rack.
- Remove cookie sheet from oven and drop twice on a flat surface (to remove air in cookies). Return to oven another 5 or 6 minutes until golden.
- Wait 5 minutes before removing cookies from pan. Transfer to a wire rack until completely cooled.
Nutrition Facts : Calories 109.2, Fat 5.7, SaturatedFat 3.4, Cholesterol 25.3, Sodium 87.2, Carbohydrate 12.8, Fiber 0.7, Sugar 4.5, Protein 1.9
More about "lemon rosemary oatmeal cookies recipes"
LEMON ROSEMARY TEA COOKIES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
MEYER LEMON-ROSEMARY COOKIES | TASTY KITCHEN: A …
From tastykitchen.com
20 SAVORY COOKIES YOU’LL LOVE MAKING - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
LEMON, ROSEMARY AND OLIVE OIL SHORTBREAD - COOKIE AND KATE
From cookieandkate.com
LEMON ROSEMARY COOKIES | BASICS
From basicsmarket.com
CHEWY LEMON-OATMEAL COOKIES - FORKS OVER KNIVES
From forksoverknives.com
GOLDEN RAISIN ROSEMARY OATMEAL COOKIES - BAKER BY NATURE
From bakerbynature.com
ROSEMARY LEMON COOKIES - HOME BAKED BLISS
From homebakedbliss.com
LEMON ROSEMARY COOKIES - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
LEMON OATMEAL COOKIES RECIPE | QUAKER OATS
From quakeroats.com
LEMON ROSEMARY SHORTBREAD COOKIES - GOLDEN BARREL
From goldenbarrel.com
LEMON OATMEAL NO BAKE COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
LEMON ROSEMARY SHORTBREAD COOKIES - THE KITCHEN HERBS
From thekitchenherbs.com
LEMON ROSEMARY SHORTBREAD COOKIE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
MD COOKS FOR TWO: SAVORY OATMEAL COOKIES - PARMESAN & ROSEMARY
From mdcooksfor2.blogspot.com
ROSEMARY AND LEMON OATMEAL COOKIES | MW CULINARY WELLNESS
From martiwolfson.com
LEMON OATMEAL COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
LEMON ROSEMARY SHORTBREAD COOKIES | GIMME SOME OVEN
From gimmesomeoven.com
UNIQUE LEMON OATMEAL COOKIE RECIPE | BUT FIRST DESSERTS
From butfirstdesserts.com
BEST ROSEMARY-LEMON SHORTBREAD COOKIES RECIPES - FOOD …
From foodnetwork.ca
ROSEMARY LEMON CORNMEAL COOKIES - FAMILYSTYLE FOOD
From familystylefood.com
LEMON ROSEMARY SANDWICH COOKIES - EASY COOKIE RECIPE
From mimibakesphotos.com
LEMON ROSEMARY OLIVE OIL COOKIES - SIMPLY WHISKED
From simplywhisked.com
ROSEMARY-LEMON SANDWICH COOKIES | BETTER HOMES & GARDENS
From bhg.com
EASY AND RUSTIC LEMON ROSEMARY CAKE MIX COOKIES - OLIVE JUDE
From olivejude.com
TEA TIME RECIPE: LEMON COOKIES WITH ROSEMARY - BREDEMEIJER
From bredemeijer.com
LEMON ROSEMARY OLIVE OIL COOKIES - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
LEMON OATMEAL CREME COOKIES - CRUMB: A FOOD BLOG
From crumbblog.com
LEMON ROSEMARY CUT OUT COOKIES WITH PHOTOS | BAKED BREE
From bakedbree.com
LEMON ROSEMARY SCONES RECIPE - SERIOUS EATS
From seriouseats.com
LEMON ROSEMARY BUTTER COOKIES | FOODTALK
From foodtalkdaily.com
LEMON ROSEMARY TEA COOKIES RECIPE - MY IMPERFECT KITCHEN
From myimperfectkitchen.com
LEMON ROSEMARY SHORTBREAD COOKIES - SIMMER AND SAGE
From simmerandsage.com
ROSEMARY LEMON CHRISTMAS TREE COOKIES - A SAUCY KITCHEN
From asaucykitchen.com
LEMON ROSEMARY TEA COOKIES - WYSE GUIDE
From wyseguide.com
ROSEMARY WITH LEMON AND HONEY SHORTBREAD COOKIES
From mycookiejourney.com
LEMON ROSEMARY COOKIES - LAUREL OF LEAVES
From laurelofleaves.com
LEMON ROSEMARY BUTTER COOKIES | NEIGHBORFOOD
From neighborfoodblog.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