Lemon Rosemary Shortbread Cookies Recipes

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ROSEMARY SHORTBREAD COOKIES



Rosemary Shortbread Cookies image

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

1 ½ cups unsalted butter
⅔ cup white sugar
2 tablespoons chopped fresh rosemary
2 ¾ cups all-purpose flour
¼ teaspoon salt
2 teaspoons white sugar for decoration

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 SHORTBREAD



Rosemary Shortbread image

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

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

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.

LEMON & ROSEMARY SHORTBREAD COOKIES



Lemon & Rosemary Shortbread Cookies image

Lemon and rosemary make these luscious treats a sweet surprise for a few friends. -Malorie Harris, Wildomar, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
4-1/2 teaspoons minced fresh rosemary
1/4 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each in plastic. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 31 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

ROSEMARY-LEMON SHORTBREAD SANDWICH COOKIES



Rosemary-Lemon Shortbread Sandwich Cookies image

These beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! -Jamie Jones, Madison, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 7

1 cup butter, softened
3/4 cup confectioners' sugar
2 cups all-purpose flour
4 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/2 cup lemon curd
Optional: Additional fresh rosemary and confectioners' sugar

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.

Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

ROSEMARY-LEMON SHORTBREAD COOKIES



Rosemary-Lemon Shortbread Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield about 32 cookies

Number Of Ingredients 9

3 sticks (1 1/2 cups) unsalted butter, softened, plus more for the pan
1 cup sugar
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon vanilla
3 1/2 cups all-purpose flour
1 1/2 cups confectioners' sugar
1 lemon, zested and juiced

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a bench scraper or knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies using the foil as handles. Cool completely on a rack.
  • For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
  • Drizzle the icing over the cookies and allow to set, or serve the icing alongside to dip or drizzle upon serving.

LEMON CHEESECAKE WITH LEMON-ROSEMARY SHORTBREAD CRUST



Lemon Cheesecake with Lemon-Rosemary Shortbread Crust image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h10m

Yield one 10-inch cheesecake

Number Of Ingredients 18

15 Lemon-Rosemary Shortbread Cookies (about 12 ounces), recipe follows
3 tablespoons unsalted butter, melted
2 pounds cream cheese, at room temperature
3/4 cup sugar
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
2 tablespoons fresh lemon juice (from about 1 lemon)
1 tablespoon lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
10 ounces lemon curd
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
3 1/2 cups all-purpose flour

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Place an oven rack in the center position, without any racks above it.
  • Place the cookies in a food processor; pulse to the texture of sand. Add the crushed cookies to a 10-inch springform pan and pour in the melted butter. Using your hands, mix together the cookie crumbs and butter until they are completely combined and hold together when pinched. Firmly press the cookie crust into the bottom of the pan. Press down on the crust with the bottom of a cup to ensure it is tightly packed.
  • Bake the crust for 12 to 14 minutes, or until golden brown all over. Remove from oven and let cool. When the pan is cool enough to handle, wrap it in foil three-quarters of the way up the sides of the pan--this will prevent any water from getting into the cheesecake while it is baked in a water bath.
  • For the cheesecake: In a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, sour cream, eggs, lemon juice, lemon zest, vanilla extract and salt. Slowly turn the mixer up to medium-high speed; continue to mix for 2 minutes, until the ingredients are completely combined and smooth.
  • Set aside 1/4 cup of the lemon curd and reserve it for the topping. With a rubber spatula, fold the remaining lemon curd into the cheesecake mixture. Pour the mixture over the cooled crust and spread it evenly, making sure to flatten the top. Gently tap the pan a few times on a flat surface to even out the mixture.
  • Use the reserved lemon curd to make a fun design in the top of the cheesecake. For instance, you can dollop 15 small dots, about a heaping 1/2 teaspoon each, around the border of the cake and then 6 small dots towards the center of the cake and 1 dot directly in the center. Drag a skewer around the center of the first ring of dots to pull the lemon curd into a teardrop shape. Repeat with the interior circle of lemon curd drops.
  • Place the foil-lined springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the pan. Bake the cheesecake for 55 to 60 minutes, until the edges are set but the center still has a pudding-like jiggle. Remove from the oven and let sit 10 minutes before removing the pan from the water bath. Let the cheesecake sit another 30 minutes. While the cheesecake is still warm, run a paring knife around the inside edge of the pan and then release the sides of the pan. (If you do this after the cheesecake has cooled completely, the cake may tear slightly.) Let the cheesecake cool completely before slicing and serving. Refrigerate any cheesecake not being served immediately.
  • Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease the foil and sides of the pan with butter.
  • In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
  • Add the butter, vanilla and salt 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 have to stir and scrape down the sides of the food processor to help incorporate all of the flour. Continue to pulse until the dough comes together.
  • Turn the dough out into the prepared baking pan and press it in evenly. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
  • Use a knife to cut the dough into approximately 3-by-1-inch rectangles (or whichever shape you prefer). Bake until golden brown at the edges and golden in the center, about 25 minutes. As soon as the cookies come out of the oven, use a bench scraper or knife to re-cut the lines of the cookies. Cool in the pan for 15 minutes, then carefully remove the cookies with the foil and cool completely on a rack.

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