ROSEMARY SHORTBREAD
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
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 COOKIES
A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.
Provided by Abigail
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 11.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 17.4 mg, Sugar 4 g
ROSEMARY PARMESAN SHORTBREAD
Provided by Claire Robinson
Categories appetizer
Time 1h29m
Yield about 2 1/2 dozen pieces
Number Of Ingredients 7
Steps:
- Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
- Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
- Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.
ROSEMARY CHOCOLATE CHIP SHORTBREAD
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h10m
Yield 16 cookies
Number Of Ingredients 6
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.
CHEF JOHN'S ROSEMARY SHORTBREAD COOKIES
While rosemary may seem like a strange addition to at first glance, it works so perfectly in these shortbread cookies that I'd argue they're actually better than the original. There's something so interesting about how the subtle hit of resinous herb works with this sweet, buttery cookie.
Provided by Chef John
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 192 calories, Carbohydrate 20.5 g, Cholesterol 30.1 mg, Fat 11.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 7.2 g, Sodium 121.9 mg, Sugar 7.1 g
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 AND PARMESAN SHORTBREAD
I had this at a party, last year before Christmas, and spent 2+ hours looking for it...finally found it at the Washington Times website; it is a Bev Bennett recipe, and is nice and different...may be served with recipe#347481, or is great stand alone!
Provided by alligirl
Categories Savory
Time 20m
Yield 32 slices of shortbread, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
- Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
- Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
- Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
- Bake in pre-heated oven for 13-15 minutes or until shortbread turns faintly brown on top and light brown on bottom. Remove from oven. Cool shortbread on wire rack.
- Makes 32 slices of shortbread. May be wrapped in heavy duty foil and frozen for 1 month. To serve, spread frozen shortbread on a baking sheet. Warm in a 325 degree oven for 5 minutes.
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