Rosemary Honey Cookies Recipes

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ROSEMARY HONEY BUTTERMILK BISCUITS



Rosemary Honey Buttermilk Biscuits image

Yield Makes 6 large, delicious biscuits

Number Of Ingredients 8

5 cups all purpose flour
1 tablespoon table salt
5 tablespoons sugar
1 tablespoon baking powder
16 tablespoons (2 sticks or 1 cup) unsalted butter, frozen
1 3⁄4 cups buttermilk
2 tablespoons honey
1 tablespoon plus 1 teaspoon finely chopped rosemary

Steps:

  • Center a rack in the oven and heat oven to 400°F. Line a baking sheet with parchment paper and set aside. In a medium bowl-preferably wide so you can get your hands in-whisk flour, salt, sugar, baking powder, and 1 teaspoon chopped rosemary.
  • Using a box grater, grate 10 tbsp. butter into flour mixture, and mix with your hands to evenly distribute. Pour in the buttermilk and gently fold to combine to form a soft dough.
  • Transfer dough to a lightly floured surface and shape into an 8" x 6" rectangle (about 2" thick). Cut into 6 squares and place each square on the prepared baking sheet, leaving 3" between each square. Bake until the biscuits are puffed and cooked through, about 20 minutes. Meanwhile, in a small saucepan, melt remaining 6 tablespoons butter in a small pan. Mix in the honey and remaining 1 tablespoon of rosemary. Brush the honey/butter mixture over the hot biscuits; return to the oven until golden brown, about another 10 minutes. They are amazing served warm.

Nutrition Facts :

ROSEMARY HONEY



Rosemary Honey image

Drizzle this honey over fresh ricotta spread on toast or stir it into a mug of mild tea. It can also be used as a glaze for poultry or pork when whisked with fresh lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Yield Makes 1 cup

Number Of Ingredients 2

1 cup light-flavored honey, such as clover
5 rosemary sprigs (3 inches each)

Steps:

  • Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.

ROSEMARY HONEY COOKIES



Rosemary Honey Cookies image

These cookies are great with tea. You will probably have the ingredients already in your pantry. From The Family Baker by Susan G. Purdy

Provided by cookiedog

Categories     Drop Cookies

Time 40m

Yield 30-34 cookies, 32 serving(s)

Number Of Ingredients 13

1/2 cup solid shortening, plus extra for preparing pans
1/4 cup unsalted butter, softened but not melted
3/4 cup granulated sugar
1 large egg, at room temperature
1/4 cup honey
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest or 1 teaspoon orange zest
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh rosemary, very finely chopped or 2 teaspoons finely crushed dried rosemary

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.

ROSEMARY HONEY COOKIES



Rosemary Honey Cookies image

You'll be delighted with this unusual cookie's wonderful flavor.-Audrey Thibodeau, Gilbert, Arizona

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 12

1/2 cup shortening
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup honey
1 tablespoon lemon juice
2 cups all-purpose flour
2 teaspoons dried rosemary, crushed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 130 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 124mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

HONEY ROSEMARY SNACK MIX



Honey Rosemary Snack Mix image

Provided by Valerie Bertinelli

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter
3 tablespoons honey
1/4 cup chopped fresh rosemary
2 teaspoons kosher salt
3 cups wheat square cereal
3 cups crisp rice square cereal
3 cups oat o's cereal
3 cups fish-shaped crackers, plain (not cheese)

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-CHEESE SPRITZ COOKIES



Rosemary-Cheese Spritz Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield about 4 dozen cookies

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter
1 teaspoon finely grated lemon zest
1 large egg yolk
6 tablespoons heavy cream
1 3/4 cups all-purpose flour
3/4 cup finely grated Pecorino cheese
1/2 cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine salt
Pinch freshly ground nutmeg

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.

ROSEMARY BUTTER COOKIES



Rosemary Butter Cookies image

Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 egg white, beaten
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon coarse salt
1/2 cup fine sanding sugar

Steps:

  • Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
  • Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
  • Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

HONEY COOKIES



Honey Cookies image

My mother-in-law gave me this recipe.

Provided by Becky

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 60

Number Of Ingredients 6

3 eggs
2 cups honey
½ cup milk
2 teaspoons baking soda
4 ½ cups all-purpose flour
1 teaspoon anise extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat eggs well. Dissolve baking soda with a little milk. Mix together the rest of the ingredients to make a soft dough.
  • Bake for 8 to 10 minutes. DO NOT OVER BAKE. Frost with your favorite icing.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 16.6 g, Cholesterol 9.5 mg, Fat 0.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 46.9 mg, Sugar 9.4 g

ROSEMARY SHORTBREAD COOKIES



Rosemary Shortbread Cookies image

With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they're very easy to prepare can be our little secret.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5-1/2 dozen.

Number Of Ingredients 5

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/2 teaspoon sea salt

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

ROSEMARY-HONEY ALMOND TART



Rosemary-Honey Almond Tart image

In this stunning tart, a gently set custard studded with sliced almonds is baked in a buttery shortbread crust. It is as fit as a dinner-party dessert as it is daytime sweet to accompany cups of warm tea or coffee. The honey in the custard is steeped with rosemary, but other fresh herbs, such as marjoram, tarragon and thyme, can be substituted to add a nice savory hint to the floral syrup. You can do several steps ahead of time, or the whole tart can be prepared and baked, then cooled, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Provided by Yewande Komolafe

Categories     pies and tarts, dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons/75 grams cold unsalted butter, cut into 1/2-inch cubes, plus more for the pan
1 1/2 cups/205 grams all-purpose flour, plus more for rolling the dough
1/3 cup/63 grams granulated sugar
1 tablespoon freshly grated lemon zest
1 teaspoon kosher salt (Diamond Crystal)
2 large egg yolks
1/4 cup/58 milliliters cold water
1/2 cup/144 grams honey, such as wildflower
6 tablespoons/75 grams unsalted butter, cut into ½-inch cubes
1/3 cup/63 grams granulated sugar
4 small rosemary sprigs
1 teaspoon kosher salt (Diamond Crystal)
1 large egg plus 2 large egg yolks
1/2 cup heavy cream
1 1/4 cups/156 grams sliced almonds

Steps:

  • Prepare the crust: Generously butter a 10-inch round (3/4- to 1-inch deep) fluted tart pan. In a medium bowl, combine the flour, granulated sugar, lemon zest and salt. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 week (see Tip).
  • While the dough chills, prepare the filling: In a small pot set over medium-low, combine the honey, rosemary sprigs, sugar, butter and salt. Stir frequently until the butter melts and the sugar dissolves, 6 to 8 minutes. Remove from the heat and cool for at least 10 minutes. Whisk the egg, yolks and cream in a liquid measuring cup. Remove the rosemary sprigs from the honey and whisk the egg mixture into the honey mixture until fully blended. Stir in the almonds. The filling can be covered and refrigerated for up to a week (see Tip).
  • Using a floured rolling pin, roll out chilled dough between two sheets of parchment paper or on a lightly floured surface into a 12-inch round. To transfer to the tart pan, roll the dough around the rolling pin, then unroll it over the pan without stretching it. Gently press the dough into the fluted sides and, using a pair of kitchen scissors or a sharp knife, trim any overhang to 1/4 inch above the pan. Refrigerate the tart shell until firm, at least 20 minutes. Heat oven to 375 degrees while the dough chills.
  • Line the tart dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the bottom surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Lower the oven temperature to 350 degrees.
  • Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled tart shell. Bake until the filling is set, deep golden brown and jiggles slowly when the pan is moved back and forth, 30 to 35 minutes. Cool the tart completely before slicing. The tart will keep refrigerated for up to 3 days, or can be cooled, wrapped and frozen for up to 1 month. Defrost before serving.

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.

ROSEMARY SLICES



Rosemary Slices image

Refrigerator cookies with my favorite herb, rosemary! I developed the recipe for Christmas baking, but it would be wonderful any time of year!

Provided by sueb

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 2h50m

Yield 60

Number Of Ingredients 7

½ cup butter, softened
¾ cup white sugar
1 medium egg
1 cup whole wheat flour
¾ cup all-purpose flour
1 tablespoon finely chopped fresh rosemary
½ teaspoon baking powder

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.

Nutrition Facts : Calories 37 calories, Carbohydrate 5.2 g, Cholesterol 7.2 mg, Fat 1.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 16.3 mg, Sugar 2.5 g

ROSEMARY HONEY



Rosemary Honey image

Tie 3 rosemary sprigs together with kitchen twine and use as a brush to slather this fragrant honey over everything from biscuits to chicken.

Provided by Bon Appétit Test Kitchen

Categories     Sauce     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Condiment     Healthy     Bon Appétit     Edible Gift

Number Of Ingredients 4

4 rosemary sprigs
1/2 cup honey
1 tablespoon unsalted butter
1 pinch each of salt and pepper

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.

LEMON ROSEMARY COOKIES



Lemon Rosemary Cookies image

Make and share this Lemon Rosemary Cookies recipe from Food.com.

Provided by PAUL P.

Categories     Dessert

Time 35m

Yield 72 cookies, 36 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
1 tablespoon lemon zest
1/2 teaspoon fresh rosemary
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons sugar
1 teaspoon lemon zest

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.

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From cookincanuck.com


VEGAN ROSEMARY COOKIES WITH ROASTED HONEYNUT SQUASH
2018-10-16 Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Trim the ends and peel the squash. Cut the squash lengthwise down the middle, and scoop out the seeds. Dice the squash into ⅓ inch cubes. Toss with the teaspoon of oil and spread evenly on the prepared pan. Bake 20 to 25 minutes or until tender.
From myquietkitchen.com


ROSEMARY-HONEY BUTTER - TEATIME MAGAZINE
2019-04-24 In a medium bowl, beat together butter, honey, rosemary, and salt with a mixer at medium speed until combined. Refrigerate for 15 minutes. Spoon butter mixture onto a sheet of parchment paper. Using parchment, roll butter into a log. Refrigerate for at least 2 hours. To serve, unwrap butter, and cut into ¼-inch-thick slices using a warm, sharp ...
From teatimemagazine.com


10 BEST ITALIAN HONEY COOKIES RECIPES | YUMMLY
2022-05-27 Honey Cookies. tomato sauce, lukewarm water, honey, fresh mozzarella cheese and 6 more. milk, unsalted butter, lemon zest, sea salt, kosher salt, almond flour and 9 more.
From yummly.com


10 BEST ROSEMARY AND HONEY LAMB CHOPS RECIPES | YUMMLY
2022-05-16 polenta, honey, ground ginger, butter, salt, goat cheese, low sodium chicken broth and 9 more Thai Lamb Chops KitchenAid lamb chops, garlic, Thai basil, olive oil, sea salt, mint, green beans and 12 more
From yummly.com


ROSEMARY AND HONEY ROASTED ALMONDS - BOWL OF DELICIOUS
2017-02-20 Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Mix all ingredients together in a bowl and spread out evenly on prepared baking sheet. Roast for 15-20 minutes, stirring twice throughout cooking.
From bowlofdelicious.com


ROSEMARY LEMON COOKIES - HOME BAKED BLISS
2018-07-03 Part the dough into two discs and let them chill the fridge for at least 2 hours or up to 3 days. Once your dough has chilled, preheat your oven to 180C or 350F and line two baking sheets with parchment paper. Roll out your dough on a floured surface and cut out your cookies with a cookie cutter of your choice.
From homebakedbliss.com


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