HERBFARM ROSEMARY SHORTBREAD
This delicious and easy-to-prepare recipe was shared by Ron Zimmerman of The Herbfarm with Susan Herrmann Loomis and published in the "Farmhouse Cookbook." I recently enjoyed a rosemary shortbread at Seattle's Gypsy by Chef Gabriel Claycamp, and wanted to try making some at home - since Gabriel is acquainted with the Zimmermans, I chose this recipe. :) I've adapted it a bit for my own use. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest.
Provided by Julesong
Categories Dessert
Time 25m
Yield 3 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F; line two baking sheets with parchment paper.
- With an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture.
- With the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
- Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
- Place dough in a container (or wrap in plastic) and chill for at least 1 hour.
- Generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick.
- Cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - I find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out).
- Place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - I don't, they don't need it in my opinion).
- Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
- Remove from oven and transfer cookies to wire racks to cool.
- Store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week.
- Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it. :).
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.
ROSEMARY SHORTBREAD
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
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.
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