Rosmarinsmr Rosemary Butter Recipes

ROSEMARY BUTTER COOKIES

Steps:

• Add butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment; mix at medium speed until pale and fluffy, about 2 minutes. Mix in the egg and vanilla extract.
• Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
• Halve dough and shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll dough in the parchment until the diameter reaches 1½-inches by pressing a ruler along the long edge of parchment at each turn to narrow the log.
• Transfer to paper-towel tubes to keep the shape, and refrigerate until firm, about 1 hour.
• Preheat oven to 375.
• Roll each log of dough in raw sugar. Cut into 1/4-inch-thick rounds. Space rounds 1-inch apart on baking sheets lined with parchment. Bake until edges are golden, 10 to 15 minutes. Let cool on sheets on wire racks.
• Store in airtight containers at room temperature up to 3 days. Enjoy!

ROSEMARY PASTA IN ROASTED GARLIC SAUCE

Steps:

• Melt 4 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by 1/3, about 8 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the skillet. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
• Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.

ROSEMARY BUTTER COOKIES

Steps:

• 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.
• 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.
• 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.

ROSEMARY-BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.

ROSEMARY GARLIC BUTTER

Steps:

• Combine all ingredients in a small bowl.
• Mix well.
• Chill.

ROSMARINSMöR (ROSEMARY BUTTER)

Steps:

• Start by beating butter until soft. Add rosemary, garlic, and pepper to the butter. Shape into a roll and wrap tightly in plastic wrap.
• Refrigerate until firm.