Rosemary Orange Shortbread Cookies Recipes

ORANGE-ROSEMARY COOKIES WITH ORANGE GLAZE

Steps:

• Whisk together the flour, baking powder, salt and rosemary in a large bowl.
• Cream the butter and granulated sugar with an electric mixer until light and fluffy, 4 to 6 minutes. Add the egg, vanilla and orange zest and mix to combine. Add the flour mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Roll the dough into 1-inch balls (about 1 tablespoon each) and place 1 inch apart on the prepared baking sheets. Bake until just golden at the edges, about 15 minutes.
• Meanwhile, mix together the confectioners' sugar and reserved orange juice in a medium bowl and set aside.
• Remove the cookies from the oven and let cool on the baking sheets about 5 minutes, then top each with about a teaspoon of the orange glaze.

ORANGE-ROSEMARY ICEBOX COOKIES

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.

CHEF JOHN'S ROSEMARY SHORTBREAD COOKIES

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.

ROSEMARY SHORTBREAD COOKIES

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.

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
• Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

ROSEMARY SHORTBREAD COOKIES

Steps:

• Heat oven to 325°F. Spray cookie sheet with cooking spray.
• In food processor, place flour, butter, powdered sugar and rosemary. Cover; process until dough forms a ball.
• On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured scalloped 2-inch cookie cutter. On cookie sheet, place cutouts about 2 inches apart.
• Bake 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove from cookie sheet to cooling rack.

ROSEMARY-ORANGE SHORTBREAD COOKIES

Steps:

• In a food processor, process the sugar, rosemary, zest and salt for several minutes, until the sugar has colored and the rosemary is chopped very fine. Add the flour, scraping up the contents at the bottom of the bowl to blend the mixture evenly. Sprinkle the butter over the mixture. Process in pulses until no bits of butter are visible; the dough should not quite be clumping or coming together. Drizzle the Orangecello or orange juice over the mixture. Process using 10 to 15 one-second pulses; stop and stir to scrape up and incorporate the mixture on the bottom as necessary. Stop processing as soon as the mixture begins to come together.
• Turn out the dough onto a large sheet of baking parchment or wax paper. Gently knead it just until evenly blended and cohesive. If it is slightly dry or crumbly, gradually knead in 1 or 2 more teaspoons of Orangecello; if it is soft, sprinkle over a tablespoon or so of flour and knead in until slightly firmer.
• Divide the dough into thirds. Roll out each portion between sheets of baking parchment or wax paper to a round measuring a generous 1/8-inch thick; be sure the thickness is uniform. Check the undersides and smooth out any wrinkles. Stack the dough portions (paper attached) on a tray or baking sheet. Freeze for at least 10 minutes and up to 24 hours. If the frozen dough is hard, let it warm up and soften just slightly before using.
• When ready to bake, place a rack in the middle third of the oven; preheat to 350 degrees. Line several baking sheets with baking parchment, or spray lightly with nonstick cooking spray.
• Working with one dough portion and keeping the others chilled, peel off one of the sheets of paper, then pat it back into place. Invert the dough, then peel off and discard the second sheet. Using a 2 1/2- to 2 3/4-inch (or similar) round or scalloped cutter, cut out the cookies. Use a spatula to transfer them to the lined baking sheets, spacing them about 1 1/2 inches apart. If the dough becomes too soft to work with, return it to the freezer until it firms up, then continue. Repeat the process with the other portions of dough. Combine the dough scraps and continue rolling, chilling and cutting out until it is all used.
• Bake one sheet at a time on the middle rack for 5 minutes. Rotate the sheet from front to back and bake for 3 to 5 minutes or until the cookies are just faintly rimmed with brown; watch carefully, as they brown rapidly near the end of baking. Let the pans cool on wire racks for about 3 minutes, until the cookies firm up, then use a wide spatula to gently transfer the cookies to racks. Cool completely.

ROSEMARY-LEMON SHORTBREAD SANDWICH COOKIES

Steps:

• Cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely., To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. If desired, top with additional rosemary and confectioners' sugar.

ROSEMARY SHORTBREAD AND SAGE CARAMEL COOKIE BARS RECIPE BY TASTY

Steps:

• Make the rosemary shortbread: Preheat the oven to 325°F (160°C). Line a 9 x 13-inch baking dish (preferably aluminum) with parchment paper.
• Add the flour, sugar, rosemary, and salt to the bowl of a food processor and pulse a few times to incorporate. Add the butter and pulse until pebbly and the butter chunks are no larger than the size of peas, about 20 pulses.
• Transfer the dough to the prepared baking dish and press down with your hands or a flat-bottomed measuring cup to compact into an even layer, ensuring the dough reaches all the corners and edges.
• Bake for 25-30 minutes, until the edges are light golden brown. Remove from the oven and let cool completely (for faster cooling, let sit at room temperature for 15 minutes, then transfer to the refrigerator or freezer). The cooled shortbread can be wrapped in plastic wrap and kept in a cool, dry place for up to 2 days.
• Make the sage caramel: Add the heavy cream and sage to a small saucepan. Bring to a simmer over medium heat. Let simmer lightly for a moment, then remove the pot from the heat and let the sage steep for at least 20 minutes. Strain, discarding the sage leaves, and set aside.
• Add the sugar, corn syrup, and water to a medium, heavy-bottomed saucepan and gently swirl the pot to moisten the sugar completely. Attach a candy thermometer to the pot (or have an instant-read thermometer nearby) and bring to a boil over medium heat. Cook until the temperature reaches 320°F (160°C), 5-10 minutes. Remove the pot from the heat. Gradually pour in the sage-infused cream and whisk constantly to incorporate, being careful as the mixture will bubble and sputter. Whisk in the butter and salt to combine.
• Return the pot to the heat and cook, whisking constantly for another 5-10 minutes, until the temperature reaches 240-245°F (115-118°C). Immediately remove the pot from the heat.
• Pour the caramel over the cooled shortbread and use an offset spatula to smooth into an even layer. Transfer to the refrigerator to let the caramel set completely.
• Once the caramel has set, prepare the decorations, then make the white chocolate ganache: Add the white chocolate, cream, and salt to a medium heatproof bowl. Microwave in 30-second intervals until beginning to melt, then stir or whisk until smooth.
• Pour the ganache on top of the caramel and use an offset spatula to spread into a smooth, even layer. Immediately sprinkle the pomegranate arils, pistachios, and sprinkles, if using on top. Transfer to the refrigerator to set the chocolate.
• Once firm, cut the shortbread into squares or diamonds. The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
• Enjoy!