Rosemary Shortbread And Sage Caramel Cookie Bars Recipe By Tasty

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 CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat the oven to 300 degrees F. Cream the butter with the sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. (If the dough begins to soften or feel greasy, chill the dough for 15 minutes.)
• Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inches. Place the dough pieces on a cold ungreased baking sheet. Prick the tops with a fork. Bake the shortbread until the dough starts to turn a golden color, about 25 minutes. Remove the shortbread from the baking sheet and let cool completely on a rack.

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!

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:

• 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 SHORTBREAD

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 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.