Rosemary Cookies Recipe

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Rosemary Shortbread Cookies Recipe Allrecipes

8 hours ago Allrecipes.com Show details

Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper. Step 3. On a lightly floured surface, roll the dough out to 1/4 …

Rating: 5/5(189)
Total Time: 1 hr 35 mins
Category: Desserts, Cookies, Cut-Out Cookie Recipes
Calories: 118 per serving
1. 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.
2. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
3. 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.
4. 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.

Category: Rosemary shortbread cookies recipeShow more

Rosemary Butter Cookies Recipe Martha Stewart

Just Now Marthastewart.com Show details

Instructions Checklist. Step 1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale …

Rating: 5/5(279)
Servings: 60
1. 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.
2. 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.
3. 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.

Category: Rosemary cookies martha stewartShow more

Rosemary Shortbread Cookies Recipe: How to Make It

4 hours ago Tasteofhome.com Show details

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 …

Rating: 5/5(2)
Estimated Reading Time: 1 min
Category: Desserts
Total Time: 45 mins
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy.
2. 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.
3. Refrigerate overnight. Cut into 1/4-in. slices.
4. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown.

Category: lemon rosemary cookiesShow more

Lemon Rosemary Cookies Recipe Food.com

7 hours ago Food.com Show details

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 …

Rating: 5/5(3)
Total Time: 35 mins
Category: Dessert
Calories: 59 per serving
1. 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.
2. 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.
3. 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.

Category: Rosemary and thyme cookiesShow more

Rosemary Cookies – P. Allen Smith

6 hours ago Pallensmith.com Show details

Rosemary Cookies There are certain recipes that have become favorites of mine over the years and they can always lure me back into the kitchen. One of these is for a simple cookie and it includes one of my favorite herbs, rosemary.It all begins with a …

Category: Dessert
Estimated Reading Time: 1 min

Category: best rosemary cookiesShow more

Rosemary Honey Cookies Recipe Food.com

7 hours ago Food.com Show details

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 …

Rating: 4.5/5(5)
Total Time: 40 mins
Category: Drop Cookies
Calories: 98 per serving
1. 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.
2. Position the racks to divide the oven into thirds and preheat it to 325 degrees F.
3. Coat the cookie sheets with solid shortening and set them aside.
4. 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.

Category: Rosemary shortbread recipeShow more

Chef John's Rosemary Shortbread Cookies Recipe …

Just Now Allrecipes.com Show details

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. …

Ratings: 39
Calories: 192 per serving
Category: Desserts, Cookies, Cut-Out Cookie Recipes
1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.

Category: Rosemary butter cookiesShow more

A Rosemary Butter Cookie Recipe Straight from Heaven …

2 hours ago Foodal.com Show details

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 12x16-inch sheet of parchment paper. Roll on the parchment to 1 1/2 inches in diameter. Freeze until firm, about …

Rating: 4.2/5(9)
Total Time: 20 mins
Servings: 90
Calories: 51 per serving

Category: Rosemary lemon cookie recipeShow more

Recipe: Rosemary Shortbread Cookies Kitchn

7 hours ago Thekitchn.com Show details

Recipe: Rosemary Shortbread Cookies. by Christine Gallary. updated May 1, 2019. Save to Recipe Box. Comments Jump to Recipe. Print Recipe (Image credit: Lauren Volo) There’s something elegant about the simplicity of shortbread cookies, especially when the flavor and richness of butter and sugar shine through. To give them some wintry flair

Estimated Reading Time: 3 mins

Category: Bread RecipesShow more

71 Best Rosemary cookies recipe ideas rosemary cookies

4 hours ago Pinterest.com Show details

Dec 21, 2020 - Explore Sue Kowalczyk's board "Rosemary cookies recipe" on Pinterest. See more ideas about rosemary cookies recipe, cookie recipes, desserts.

Category: Faq RecipesShow more

Rosemary Sugar Cookies Recipe FineCooking

7 hours ago Finecooking.com Show details

Preparation. In a stand mixer fitted with the paddle attachment, mix the butter and granulated sugar on medium-low speed until just combined. Scrape down …

Rating: 3.3/5(4)
Category: Dessert
Servings: 24
Calories: 150 per serving

Category: Sugar Cookies RecipesShow more

LavenderRosemary Shortbread Cookies Recipe MyRecipes

9 hours ago Myrecipes.com Show details

Step 1. Process granulated sugar, rosemary, and lavender buds in a food processor until rosemary and lavender are finely chopped, about 1 minute. Advertisement. Step 2. Beat butter on …

Rating: 5/5(1)
Total Time: 3 hrs 45 mins
1. Process granulated sugar, rosemary, and lavender buds in a food processor until rosemary and lavender are finely chopped, about 1 minute.
2. Beat butter on medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar mixture, beating until smooth.
3. Stir together flour, baking powder, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed just until blended.
4. Shape dough into 2 (8-inch) logs. Roll each log in 1 tablespoon of the demerara sugar. Wrap each log in wax paper, and chill 3 hours.

Category: Bread RecipesShow more

PineNut Cookies with Rosemary Recipe Martha Stewart

7 hours ago Marthastewart.com Show details

Cookie Recipes; Pine-Nut Cookies with Rosemary; Pine-Nut Cookies with Rosemary. Rating: 3.29 stars. 79 Ratings. 5 star values: 14 4 star values: 15 3 star values: 33 2 star values: 14 1 …

Rating: 5/5(79)
Servings: 78
1. Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
2. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
3. Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
4. Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.

Category: Stew RecipesShow more

Rosemary Shortbread Cookies Recipe MyRecipes

Just Now Myrecipes.com Show details

Directions. Process first 4 ingredients in a food processor until mixture forms a ball. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on lightly greased baking …

Rating: 2.5/5
1. Process first 4 ingredients in a food processor until mixture forms a ball.
2. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on lightly greased baking sheets.
3. Bake at 325° for 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove to wire racks to cool completely.

Category: Bread RecipesShow more

RosemaryLemon Shortbread Cookies Recipe Valerie

6 hours ago Foodnetwork.com Show details

For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly butter the foil and …

Rating: 5/5(24)
Author: Valerie Bertinelli
Servings: 32
Category: Dessert
1. For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly butter the foil and sides of the pan.
2. Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
3. Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the food processor to incorporate all of the flour.) Continue to pulse until a dough comes together.
4. Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and sprinkle it with the reserved sugar.

Category: Bread Recipes, Lemon RecipesShow more

Lemon And Rosemary Shortbread Cookies Recipe by Archana's

6 hours ago Archanaskitchen.com Show details

To begin making the Lemon And Rosemary Shortbread Cookies Recipe, mix the flour, rosemary and lemon rind together and keep it aside. Cream the butter …

Rating: 4.9/5(618)
Servings: 4
Cuisine: Continental
Total Time: 50 mins

Category: Bread Recipes, Lemon RecipesShow more

Wiccan Moonsong: Rosemary Remembrance Cookies

7 hours ago Wiccanmoonsong.blogspot.com Show details

1 1/2 T. chopped rosemary *please note that this is an old recipe 1 cup of vegetable oil for the butter for a healthier variety.* Heat oven to 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar

Estimated Reading Time: 2 mins

Category: Faq RecipesShow more

RosemaryAlmond Cookies Better Homes & Gardens

1 hours ago Bhg.com Show details

Step 2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the remaining 1 cup sugar, the baking powder, and salt. Beat until combined, …

Rating: 5/5(2)
Calories: 148 per serving
Servings: 36-48
1. In a small food processor or blender combine 1/2 cup of the sugar, the almonds, and rosemary leaves. Cover and process or blend with on/off pulses until nuts are finely ground (but not oily) and rosemary is pulverized.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the remaining 1 cup sugar, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, vanilla bean paste, and almond extract until combined. Beat in the ground almond mixture and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for at least 4 hours or until dough is easy to handle (dough will still be a little soft).
3. Preheat oven to 350°F. On a well-floured surface, roll one portion of dough at a time to 1/4 inch thick. Using a 3- to 4-inch tree-shape or scalloped round cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. If desired, press very small rosemary sprigs onto cutouts.
4. Bake for 8 to 10 minutes or just until edges are light brown. Transfer cookies to a wire rack; cool. Using a pastry brush, brush a thin layer of Almond Glaze over each cookie.

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Rosemary chocolate chip cookies Recipe Kitchen Stories

3 hours ago Kitchenstories.com Show details

stand mixer or hand mixer with beaters. Add flour, baking powder, sugar, and brown sugar to a stand mixer. Beat for approx. 1 – 2 min. until well mixed. Now, add vanilla extract, salt, butter, and egg. Beat …

Rating: 4.5/5(49)
Category: Dessert
Servings: 12
Total Time: 1 hr 37 mins
1. Cut peel from lemon. Roughly chop rosemary.
2. Melt butter in a small saucepan over medium heat. Add lemon peel and rosemary, bring to a boil, and then remove from heat and allow to cool for approx. 8 – 10 min. Discard lemon peel.
3. Add flour, baking powder, sugar, and brown sugar to a stand mixer. Beat for approx. 1 – 2 min. until well mixed. Now, add vanilla extract, salt, butter, and egg. Beat for another 2 – 3 min. until well mixed.
4. Roughly chop chocolate. Add to stand mixer and beat for approx. 1 – 2 min. until well incorporated. Cover dough and transfer to fridge for at least 1 hour.

Category: Chocolate Recipes, Chocolate Chip RecipesShow more

Rosemary Shortbread Cookies Primal Palate Paleo Recipes

Just Now Primalpalate.com Show details

Add the rosemary, almond flour, and salt and mix well. Shape into an 8 inch roll and wrap in plastic wrap. Refrigerate for at least an hour. Or if freezing, do so at this point. After thoroughly refrigerated, preheat oven to 325 F. Remove the dough from the plastic wrap and cut into 1/4 inch slices. Place on baking sheets, separated by at least

Servings: 18
Carbohydrates: 5 g
Calories: 123
Calories: 123 per serving

Category: Bread RecipesShow more

Rosemary Shortbread Recipe NYT Cooking

3 hours ago Cooking.nytimes.com Show details

Preparation. 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 …

Rating: 5/5
Total Time: 45 mins
Category: Dessert
1. 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.
2. 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.

Category: Bread RecipesShow more

RosemaryCornmeal Sugar Cookies Recipe Tim Byres Food

7 hours ago Foodandwine.com Show details

Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour, cornmeal, milk powder, baking powder, baking soda, rosemary and 1/2 …

Servings: 72
Total Time: 1 hr 30 mins
Category: Desserts, Cookies, Sugar Cookies
1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour, cornmeal, milk powder, baking powder, baking soda, rosemary and 1/2 teaspoon of the salt.
2. In a food processor, pulse the corn with the lemon zest until very finely chopped.
3. In the bowl of a standing mixer fitted with the paddle, beat the butter with 3/4 cup of the sugar at medium-high speed for 2 minutes, until smooth. Beat in the egg until incorporated. At low speed, beat in the chopped corn mixture, then add the molasses, lemon juice and vanilla. Beat at high speed until pale and fluffy, about 5 minutes. At low speed, beat in the dry ingredients in 3 additions.
4. Working in 2 batches, scoop 11/4-inch mounds of dough onto the prepared baking sheets, about 2 inches apart. With damp fingers, flatten each mound slightly. In a small bowl, mix the remaining 3 tablespoons of sugar and 1/2 teaspoon of salt and sprinkle half of the mixture on the cookies. Bake in the upper and lower thirds of the oven for 12 to 15 minutes, until golden brown; shift the pans from top to bottom and front to back halfway through. Slide the parchment paper from the baking sheets onto racks. Repeat to bake the remaining dough.

Category: Food Recipes, Sugar Cookies RecipesShow more

RosemaryParm Cookies The Splendid Table

8 hours ago Splendidtable.org Show details

Dorie's Cookies Directions. Working in a small bowl, rub the sugar and chopped rosemary together with your fingertips until the sugar is moist and aromatic and maybe even tinged with green. Put the flour, pecans, Parmesan, salt and rosemary-sugar in a food processor and pulse to blend.

Category: Faq RecipesShow more

Lemon Rosemary Cookies Accidental Happy Baker

Just Now Accidentalhappybaker.com Show details

In a medium sized mixing bowl, cream the butter until it is light and fluffy. Add the sugar, rosemary and lemon zest, beating until well blended. Scraping down the sides of the bowl as needed, …

Rating: 4.8/5(6)
Category: Dessert
Cuisine: American
Total Time: 55 mins
1. In a medium sized mixing bowl, cream the butter until it is light and fluffy. Add the sugar, rosemary and lemon zest, beating until well blended. Scraping down the sides of the bowl as needed, add the 2 egg yolks. Mix until completely incorporated.
2. To this mixture add the flour, baking soda, and salt. Mix well. The cookie dough will be stiff. Cover the bowl with plastic wrap and place in the fridge to chill for 30 minutes.
3. Towards the end of the chilling time, prepare 2 baking sheets with parchment paper or silicone baking pads. Preheat the oven to 350 degrees.
4. Roll the dough into 1 1/4 inch balls and place at least 2 -2.5 inches apart on the baking sheets. Flatten each ball of dough to about 1/4 inch thick with the bottom of a glass that's been dipped in flour.

Category: Lemon RecipesShow more

Rosemary Olive Oil Shortbread Cookies — Amanda Frederickson

5 hours ago Amandafrederickson.com Show details

1/2 cup extra-virgin olive oil. Method: In the bowl of a stand mixer fitted with the flat beater, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar, rosemary and salt and mix until well combined, another 1 to 2 minutes. Using a rubber spatula, scrape down the sides of bowl.

Estimated Reading Time: 3 mins

Category: Bread RecipesShow more

Savory Cheddar Rosemary Christmas Shortbread Cookies

1 hours ago Recipemagik.com Show details

These cookies are made with a basic shortbread cookie dough except the sugar and instead, I have added Sharp Cheddar Cheese, Rosemary, Dried Red Pepper to flavor the cookies. …

Category: Appetizer
Calories: 88 per serving
Total Time: 45 mins
1. In a medium-sized mixing bowl combine flour, butter, and ice-cold water using a pastry blender. You can also use a stand mixer fitted with a paddle attachment for this step. Make sure to not overwork on the dough. Cover the dough with a plastic wrap and place it in the refrigerator for 30-minutes.
2. Take the dough out. Remove the plastic wrap and place it on a floured surface. Add shredded cheddar cheese, dried rosemary, dried red pepper flakes, salt, and freshly cracked black pepper. Bring it all together to make a soft dough. Meanwhile preheat your oven to 350F or 180C. Grease a 9x13 inch cookie sheet with nonstick cooking spray and line with parchment paper.
3. Roll the dough using a floured rolling pin. Roll it to about 1-inch thickness. Use a star-shaped cookie cutter to cut out the cookies and place them on a greased baking tray. Bake the cookies in a preheated oven at 350F for 10-15 minutes or until they get slightly golden brown on the top.Cool them down in the pan for 10-minutes and then serve.

Category: Bread Recipes, Christmas RecipesShow more

Lemon Rosemary Butter Cookies NeighborFood

9 hours ago Neighborfoodblog.com Show details

Instructions. In the bowl of an electric mixer, cream together butter and brown sugar until smooth and fluffy, scraping the bowl as needed. Add the eggs, lemon zest, and lemon juice and beat …

Rating: 4.6/5(93)
Total Time: 40 mins
Category: Cookies
Calories: 125 per serving
1. In the bowl of an electric mixer, cream together butter and brown sugar until smooth and fluffy, scraping the bowl as needed. Add the eggs, lemon zest, and lemon juice and beat until smooth.
2. Sprinkle the salt, rosemary, and flour on top. Beat on low speed until the dough comes together and no streaks of flour remain.
3. Pat the dough into a ball and set it on a piece of saran wrap. Wrap the dough up then pat it down into a rough rectangle about a 1/2 inch thick with your hands. Refrigerate for at least 2 hours or up to 48 hours.
4. When ready to bake, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Place the coarse sugar in a bowl.

Category: Food Recipes, Lemon RecipesShow more

Rosemary Cranberry Cookies Recipe BettyCrocker.com

Just Now Bettycrocker.com Show details

On low speed, gradually beat in flour mixture just until blended. Stir in cranberries, rosemary and orange peel. 2. Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; …

Servings: 96
Total Time: 9 hrs 30 mins
Category: Dessert
Calories: 60 per serving
1. In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in cranberries, rosemary and orange peel.
2. Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
3. Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
4. Bake 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

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Lemon Rosemary Shortbread Cookies Golden Barrel

Just Now Goldenbarrel.com Show details

With mixer on low speed, add in flour and mix just until mixture forms a soft dough--do not overmix. Press dough into disk shape and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to several days. Preheat oven to 325 degrees F. Roll out chilled dough onto lightly floured surface to 1/4" thickness.

Category: Bread Recipes, Lemon RecipesShow more

Meyer LemonRosemary Cookies Tasty Kitchen: A Happy

1 hours ago Tastykitchen.com Show details

Add the rosemary, lemon zest, salt and flour and mix well. Divide dough in half and shape into logs. Roll logs up in wax paper about 1 ½ inch in diameter. Chill …

Rating: 5/5(1)

Category: Lemon RecipesShow more

Rosemary Butter Cookies Recipe Recipezazz.com

3 hours ago Recipezazz.com Show details

Step 2. Place the dough on 2 sheets of parchment paper and shape the dough into two 6-inch logs. Twist or fold over the ends of the paper and insert the logs into a used paper towel tube to …

Rating: 5/5(1)
Calories: 88 per serving
Servings: 42
1. Mix together butter and sugar on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low and mix in flour, rosemary and salt.
2. Place the dough on 2 sheets of parchment paper and shape the dough into two 6-inch logs. Twist or fold over the ends of the paper and insert the logs into a used paper towel tube to hold the shape. Place the tube in the freezer. The dough will keep for about a month.
3. Baking the cookies; Preheat oven to 375°F.
4. Unwrap the dough, roll it in sanding sugar and cut it into 1/4-inch rounds. Place parchment paper on your baking sheet and place the dough 2 inches apart. Bake for 15 to 18 minutes, until edges are golden. Makes about 3 1/2 dozen cookies.

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Easy and Rustic Lemon Rosemary Cake Mix Cookies Olive Jude

6 hours ago Olivejude.com Show details

Cookies. In large bowl, beat cream cheese, softened butter, lemon zest and rosemary with electric mixer on medium speed about 1 minute or until well blended. Beat in egg and 2 …

Rating: 5/5(1)
Category: Sweets
Servings: 24
Total Time: 44 mins
1. Heat oven to 350°F.
2. In large bowl, beat cream cheese, softened butter, lemon zest and rosemary with electric mixer on medium speed about 1 minute or until well blended.
3. Mix all ingredients except lemon juice together in a bowl.

Category: Cake Recipes, Lemon RecipesShow more

Rosemary/thyme cookies Recipe Los Angeles Times

2 hours ago Latimes.com Show details

Add the sugar and mix until light and fluffy, making sure to scrape down the sides of the bowl. Beat in the rosemary or thyme, then beat in the egg just until blended. 3. Beat in the flour …

Servings: 24
Estimated Reading Time: 4 mins
Category: DESSERTS, BAKE
Total Time: 40 mins
1. Heat the oven to 375 degrees. Sift together the flour and baking powder in a medium bowl. Stir in the fleur de sel.
2. Cream the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl using a hand mixer). With the tip of a knife, scrape the vanilla bean seeds into the butter. Continue to beat until blended. Add the sugar and mix until light and fluffy, making sure to scrape down the sides of the bowl. Beat in the rosemary or thyme, then beat in the egg just until blended.
3. Beat in the flour mixture just until the dough is well-mixed. Remove the dough from the bowl and flatten into a disk. Wrap the dough in plastic wrap, and chill it for 15 minutes.
4. Remove the plastic wrap and roll the dough out on a lightly floured surface to one-fourth-inch thick. Cut out cookies into 2-inch squares, rounds or triangles. Place them on a buttered cookie sheet. Lightly brush the tops of each cookie with milk, then sprinkle with a little rosemary or thyme. Place the cookie sheet in the refrigerator to allow the cookies to chill an additional 15 minutes.

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Best Cranberry Rosemary Thumbprint Cookies How To Make

Just Now Delish.com Show details

Make cookie dough: In a large bowl, whisk together melted butter, rosemary, and sweetener until smooth. Add egg, vanilla, and salt and stir to …

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Lemon Rosemary Olive Oil Cookies Simply Whisked

3 hours ago Simplywhisked.com Show details

Preheat oven to 350˚F (180˚C), and line a baking sheet with parchment paper.; In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl with an …

Rating: 4.8/5(8)
Estimated Reading Time: 2 mins
Servings: 30
Total Time: 25 mins
1. Preheat oven to 350˚F (180˚C), and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl with an electric mixer, beat the sugar, olive oil, lemon zest and rosemary until smooth. Beat in the eggs and vanilla extract.
4. Slowly add the dry ingredients. Beating until combined.

Category: Lemon RecipesShow more

Rosemary Sea Salt Shortbread Cookies Chrissy Carter

3 hours ago Chrissycarter.com Show details

Rosemary Sea Salt Shortbread Cookies. Preheat your oven to 375 degrees. Combine the butter, sugar, rosemary, and pinch of salt. Slowly add the flour, mixing thoroughly with each addition. Take your time combining the flour so it forms into a nice buttery dough. Form …

Category: Bread RecipesShow more

LavenderRosemary Shortbread Cookies on BakeSpace.com

4 hours ago Bakespace.com Show details

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 or silpats.

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Rosemary Lemon Cornmeal Cookies Familystyle Food

9 hours ago Familystylefood.com Show details

Instructions. Beat the butter and sugar in a standing mixer until light and fluffy, about 3 minutes on medium high speed. Add the lemon zest and the eggs, one at a time, beating until …

Rating: 5/5(1)
Total Time: 2 hrs 27 mins
Category: Desserts
Calories: 82 per serving
1. Beat the butter and sugar in a standing mixer until light and fluffy, about 3 minutes on medium high speed. Add the lemon zest and the eggs, one at a time, beating until incorporated. Stir in the lemon extract, if using.
2. Mix the flour, cornmeal, rosemary, baking powder and salt in a bowl until blended together.
3. Add the dry mixture to the butter on low speed in 2 parts, just until the dough comes together. Stir in the pine nuts. Cover the bowl and refrigerate for an hour or two, until the dough is firm and scoopable.
4. Heat the oven to 325 (160 C) degrees and line 2 large baking sheets with parchment paper.

Category: Food Recipes, Lemon RecipesShow more

Lemon Rosemary Tea Cookies Wyse Guide

3 hours ago Wyseguide.com Show details

Add the lemon zest and juice and incorporate it. Sift the dry ingredients and add them to the wet. Mix until the dough comes together around the paddle. Add minced rosemary and mix …

Rating: 5/5(1)
Category: Cookies
1. In an electric mixer, cream butter and cream cheese together until light and fluffy. Add the lemon zest and juice and incorporate it.
2. Blend together lemon juice with enough powdered sugar to create a thick glaze.

Category: Lemon Recipes, Tea RecipesShow more

Easy Cranberry Shortbread Cookies Recipe An Italian in

7 hours ago Anitalianinmykitchen.com Show details

Cranberry Shortbread Cookies are a delicious Christmas cookie recipe that is easy to make. The buttery shortbread pairs perfectly with the tart dried cranberries making them a festive cookie for holiday dessert platters. One of my favorite Christmas cookies is shortbread. I love the buttery melt-in-your-mouth texture and they can be flavored in so many ways.

Category: Bread Recipes, Italian RecipesShow more

Rosemary Shortbread Recipe Epicurious

2 hours ago Epicurious.com Show details

Step 3. Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix

Rating: 3.9/5(64)
Total Time: 1 hr
Servings: 16

Category: Bread RecipesShow more

Salted Chocolate Rosemary Cookies My Darling Vegan

8 hours ago Mydarlingvegan.com Show details

Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside. In a small bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. In a liquid measuring …

Rating: 4.7/5(3)
Total Time: 20 mins
Category: Dessert
Calories: 138 per serving
1. Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.
2. In a small bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt.
3. In a liquid measuring cup combine olive oil, both sugars, applesauce, and vanilla extract. Whisk together until well combined.
4. Slowly add the wet ingredients to the flour mixture stirring together with a wooden spoon until the wet ingredients are fully incorporated. You can also do this in a stand-up mixer if you'd like. Add the chocolate chips and fresh rosemary and mix until they are combined.

Category: Chocolate Recipes, Vegan RecipesShow more

Rosemary Orange Chocolate Chip Cookie Recipe + Kitchenaid

1 hours ago Spaceshipsandlaserbeams.com Show details

This particular cookie recipe came about in my head the other day because I have had some fresh rosemary in the fridge and I wanted to use it before it went bad. I love herb and citrus flavors in baked goods so I thought adding in chocolate would be a logical next step.

Estimated Reading Time: 4 mins

Category: Chocolate Recipes, Chocolate Chip RecipesShow more

Meyer LemonRosemary Slices Better Homes & Gardens

5 hours ago Bhg.com Show details

Instructions Checklist. Step 1. In a medium bowl stir together flour, baking soda, and salt. In a large bowl beat granulated sugar and butter with an electric mixer on medium to high speed until …

Rating: 5/5(9)
Total Time: 4 hrs 48 mins
Servings: 80
Calories: 51 per serving
1. In a medium bowl stir together flour, baking soda, and salt. In a large bowl beat granulated sugar and butter with an electric mixer on medium to high speed until fluffy, scraping sides of bowl occasionally. Beat in egg, lemon peel, lemon juice, rosemary, and lemon extract. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
2. Divide dough into four portions. Shape each dough portion into a 6-inch-long log. Wrap each log in waxed paper; twist the ends. Chill for at least 4 hours or up to 3 days. (Or freeze for up to 2 months.)
3. Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheets for 2 minutes.
4. Place powdered sugar in a small bowl. Working in batches of two or three cookies, add warm cookies to the powdered sugar, turning to coat. Transfer to wire racks; cool. (To serve today, omit Step 5.)

Category: Lemon RecipesShow more

OrangeRosemary Cookies with Orange Glaze Recipe Food

5 hours ago Foodnetwork.com Show details

Directions. 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 …

Rating: 5/5(7)
Author: Naylet Larochelle
Servings: 24
Category: Dessert
1. Whisk together the flour, baking powder, salt and rosemary in a large bowl.
2. 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.
3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
4. 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.

Category: Food RecipesShow more

rosemary & salted caramel linzer cookies Two Red Bowls

4 hours ago Tworedbowls.com Show details

Instructions. Whisk together the hazelnut flour, all-purpose flour, baking powder, and salt in a medium bowl. Combine butter and sugars in a large bowl and beat vigorously until light and fluffy, …

Estimated Reading Time: 7 mins
1. Whisk together the hazelnut flour, all-purpose flour, baking powder, and salt in a medium bowl.
2. Combine butter and sugars in a large bowl and beat vigorously until light and fluffy, about 2 to 3 minutes. Add the egg and chopped rosemary, then beat again until well-blended, another 30 seconds. Finally, fold in the flour mixture until just incorporated. Divide dough into two or three balls, pat them into discs, and wrap each in plastic wrap. Chill the dough in the fridge for at least 1 hour and up to 2 days.
3. Heat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Roll out a disc of dough to about 1/8- or 1/4-inch thick, depending on your preference. Unlike pie crusts, which I generally roll out between sheets of parchment, I found this to be easiest on a well-floured surface, sprinkling flour over the top and lifting the bottom to re-flour as needed. (The latter makes cutting and removing the cookie rounds much easier.) Cut out cookie rounds using a 2-inch cookie cutter of your choice. For half the rounds, use a smaller cookie cutter (around 3/4 inch) to cut patterned holes — these are the windows for the cookie “lids.” Save the minis to make miniature cookie sandwiches (or just to nosh!) If the dough becomes too soft as you’re using it, just pop it into the freezer for a few minutes to firm it up again.
4. Place the “lids” and cookie holes on one baking sheet and the whole cookies on another, since the whole cookies may take a little longer to bake. Bake both sheets of cookies until golden at the edges, about 10 minutes for the bottoms and 8-9 for the lids. Cool on baking sheets for a few minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough; you can re-chill and re-roll cookie scraps as many times as needed.

Category: Faq RecipesShow more

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Frequently Asked Questions

How do you make lemon rosemary olive oil cookies?

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl with an electric mixer, beat the sugar, olive oil, lemon zest and rosemary until smooth. Beat in the eggs and vanilla extract. Slowly add the dry ingredients. Beating until combined.

How do you make a Rosemary butter cookie?

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.

How to make a Rosemary shortbread cookie recipe?

Directions 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. Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.