ROSEMARY-CHEESE SPRITZ COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 4 dozen cookies
Number Of Ingredients 11
Steps:
- Bring all ingredients to room temperature.
- Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
- Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
- Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
- Preheat oven to 325 degrees F.
- Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
ORANGE-ROSEMARY ICEBOX COOKIES
Provided by Food Network Kitchen
Time 4h
Yield about 36
Number Of Ingredients 9
Steps:
- Combine the orange zest, granulated sugar, confectioners' sugar, rosemary and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1 to 2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (The dough will be very soft.)
- Divide the dough between 2 sheets of plastic wrap. Using the plastic to help you, shape each into a 10-inch-long log. Wrap and refrigerate until firm but not hard, 1 hour.
- Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unwrap 1 log and brush all over with some of the egg white, then sprinkle with 1 tablespoon sanding sugar. Using a sharp knife, slice into 1/4- to 1/2-inch-thick rounds. Arrange 2 inches apart on one of the prepared pans. Repeat with the second log of dough.
- Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then 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 :
ROSEMARY BLUE CHEESE ICE BOX COOKIES
I know, I know... I thought the same thing. *lol* Domestic Blue cheese gives cookies a clean flavor, color and texture. Use less flour with a Stilton-style cheese and more flour with a French-style Roquefort.
Provided by Sandi From CA
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.
- Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours). Preheat oven to 325°F Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves onto the center of each cookie in a fan-like shape. Sprinkle each cookie with sanding sugar.
- Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.
Nutrition Facts : Calories 125.3, Fat 8.4, SaturatedFat 4, Cholesterol 15.5, Sodium 150.8, Carbohydrate 10.4, Fiber 0.6, Sugar 2.4, Protein 2.6
ROSEMARY BLUE CHEESE ICE BOX COOKIES
Steps:
- # Whisk together flour, cornstarch & salt in a bowl; set aside. Cream together Blue cheese & butter with an electric mixer. Add sugar & beat until light & fluffy. Slowly add flour mixture to butter & cheese mixture; beat to combine. Add cranberries & mix on low just until evenly dispersed. # 2 Divide the dough into two pieces & use parchment paper or plastic wrap to form dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap & sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap & seal the logs; refrigerate until firm (at least 2 hrs). Preheat oven to 325°F Working with one log at a time, unwrap & slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press 3 small rosemary leaves onto the center of each cookie in a fan-like shape. Sprinkle each cookie with sanding sugar. # 3 Bake on middle rack until bottoms begin to brown & tops begin to turn from pale to golden; 12-18 minutes. Cool on sheets 1-2 min before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container up to 1 wk.
ROSEMARY SHORTBREAD
Steps:
- Preheat oven to 300°F.
- Whisk together flour, salt, baking powder, and rosemary in a bowl.
- Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
- Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
- Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
- Make another shortbread with remaining dough.
ROSEMARY-BLUE CHEESE SHORTBREAD
The subtle essence of rosemary comes through on these savory blue cheese treats. The will fast when you serve them at a gathering.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the blue cheese, butter, sugar and rosemary until well blended. Beat in flour (dough will be crumbly). Shape into two 7-in. rolls; coat with walnuts. Wrap each in plastic wrap. Refrigerate for 4 hours or freeze for up to 1 month., Cut into 1/4-in. slices; place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks., To use frozen shortbread: Thaw in the refrigerator. Cut and bake as directed. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 56 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 46mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ROSEMARY BLUE CHEESE ICE BOX COOKIES
Now here's something different. A buttery shortbread-like cookie infused with Blue cheese and fresh rosemary leaves. Serve with a full-bodied red wine and these savory cookies will have people talking through the new year.
Provided by Allrecipes Member
Time 58m
Yield 48
Number Of Ingredients 10
Steps:
- Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.
- Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours).
- Preheat oven to 325 degrees F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie. Sprinkle each cookie with sanding sugar.
- Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 12.4 g, Cholesterol 15.5 mg, Fat 8.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 150.7 mg, Sugar 4 g
BLUE CHEESE "COOKIES"
Make and share this Blue Cheese "cookies" recipe from Food.com.
Provided by jrobertfl
Categories < 30 Mins
Time 25m
Yield 10-12 Pieces, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter, flour, cheeses.
- Shape dough into a roll about 1 1/2 " diameter for slicing and baking.
- Can be made ahead; wrap in plastic wrap and freeze.
- To serve; defrost until able to slice about 15 minute cut into 1/3" slices. Brush with eggwhite mixed with paprika.
- Sprinkle with poppy seeds.
- Bake greased cookie sheet at 450* for 10 minutes.
Nutrition Facts : Calories 170.2, Fat 12.7, SaturatedFat 8, Cholesterol 33.8, Sodium 207.4, Carbohydrate 9.8, Fiber 0.3, Sugar 0.1, Protein 4.3
PARMESAN-ROSEMARY ICEBOX CRACKERS
This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20 crackers
Number Of Ingredients 8
Steps:
- Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
- Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
- Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
ROSEMARY BLUE CHEESE ICE BOX COOKIES
Now here's something different. A buttery shortbread-like cookie infused with Blue cheese and fresh rosemary leaves. Serve with a full-bodied red wine and these savory cookies will have people talking through the new year.
Provided by Allrecipes Member
Time 58m
Yield 48
Number Of Ingredients 10
Steps:
- Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.
- Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours).
- Preheat oven to 325 degrees F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie. Sprinkle each cookie with sanding sugar.
- Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 12.4 g, Cholesterol 15.5 mg, Fat 8.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 150.7 mg, Sugar 4 g
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