Rosemarypecancookies Recipes

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ROSEMARY SHORTBREAD COOKIES



Rosemary Shortbread Cookies image

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

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/2 teaspoon sea salt

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.

ROSEMARY PECAN COOKIES



Rosemary Pecan Cookies image

Although I haven't made these cookies yet, I came across this recipe while looking for different ways to use garden rosemary. Recipe source: Gardener, winter 2004. Refrigeration time (20-30 minutes) is included in prep time. 11/24/04 Recipe edited thanks to reviewers comments.

Provided by ellie_

Categories     Dessert

Time 1h

Yield 12 cookies

Number Of Ingredients 9

8 tablespoons butter or 8 tablespoons margarine, room temp
1/4 cup brown sugar
1/4 cup white sugar
1 1/4 cups flour
1/2 cup ground pecans, toasted
12 pecan halves (to garnish)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon fresh rosemary, finely chopped

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, cream butter and sugars until light.
  • With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.
  • Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.
  • Put muffin tin in refrigerator for 20-30 minutes.
  • Optional: with a skewer or chopstick mark each cookie with a decorative pattern.
  • Place one pecan half in the center of each cookie.
  • Bake 15-20 minutes or until centers are firm to the touch and edges are golden brown.

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  • In a separate larger bowl, using a handheld electric mixer, beat butter and sugar together on medium-high until completely blended and creamy, about 2 to 3 minutes, scraping down the sides of the bowl with a spatula. Add vanilla and blend until combined.
  • Gradually add flour mixture to butter, beating at medium speed. We added about 1/3 of the flour mixture at a time. The dough will be quite thick and won’t seem like it’s coming together. That is totally okay. If it seems particularly dry, beat in a tablespoon of cold water. It still won’t seem like it’s coming together. That is still totally okay.
  • VERY IMPORTANT STEP. Cover the bowl with plastic wrap and put the bowl in the fridge for 1/2 hour.

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