Buttery Herb Christmas Tree Recipes
ROSEMARY SHORTBREAD COOKIES
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
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.
CHRISTMAS TREE PULL-APART BREAD
Garlic knots form a festive Christmas tree when baked together and trimmed with "holly" and "ornaments" made of mini red peppers, fresh green herbs, and white mozzarella pearls.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 2h30m
Yield Makes 27 rolls
Number Of Ingredients 14
Steps:
- Dough: In the bowl of a stand mixer, combine yeast, 2 tablespoons warm water (110 degrees), and pinch of sugar. Let stand until foamy, about 5 minutes.
- Add butter, milk, salt, remaining 4 1/2 teaspoons sugar, and eggs; stir to combine. Attach bowl to mixer fitted with dough-hook attachment. Slowly add flour and mix on low speed until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, about 7 minutes.
- Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 1 hour (or refrigerate overnight; bring to room temperature before baking).
- Filling: Combine butter, garlic, parsley, chives, and salt in a small bowl. Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Stretch into a 7-by-15-inch rectangle. Spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough crosswise into 1/2-inch-wide strips. Roll each strip into a spiral and tuck end underneath. Arrange in the shape of a tree on prepared sheet, forming two rows of five, two rows of four, two rows of three, one row of two, and one row of one. Sprinkle evenly with Parmesan. Cover loosely with plastic wrap and let rise until dough is puffy and soft, about 20 minutes.
- Preheat oven to 375 degrees. Bake until lightly browned, 22 to 25 minutes. Decorate with peppers, mozzarella pearls, and sage and rosemary sprigs.
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