ROSEMARY-LEMON SHORTBREAD COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield about 32 cookies
Number Of Ingredients 9
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 GLAZED ROSEMARY ALMOND SHORTBREAD #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This cookie has all the bases covered. Tart, texture, savory and sweet are combined to make a sublime shortbread cookie. Use Reynolds Wrap Foil as an aid to help form the dough into a roll before chilling. Also use Reynolds Wrap Foil to line your cookie sheet, no greasing required, to give the bottom of the shortbread an extra golden brown crunch.
Provided by rosarita11_4094628
Categories Dessert
Time 27m
Yield 20 cookies
Number Of Ingredients 11
Steps:
- Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
- Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
- Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
- Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
- Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.
Nutrition Facts : Calories 157.3, Fat 8.8, SaturatedFat 4.5, Cholesterol 18.3, Sodium 109.4, Carbohydrate 18.2, Fiber 0.8, Sugar 7.8, Protein 2.1
SIMPLE ROSEMARY SHORTBREAD
A very basic shortbread recipe - this version with rosemary, but can also be made with lemon rind or other herbs in place of the rosemary.
Provided by Mewnshine
Categories Dessert
Time 1h24m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Cream butter & 2/3 c sugar until light & fluffy.
- Blend in flour and rosemary.
- Form into 3-4 dough cylinders and refrigerate.
- When you're ready to bake a cylinder, remove from refrigerator and slice into1/4" or so slices.
- Bake at 375 degrees for 9 minutes.
- Immediately sprinkle with white sugar.
Nutrition Facts : Calories 88.5, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 50.8, Carbohydrate 8.4, Fiber 0.2, Sugar 3, Protein 0.8
ROSEMARY FLEUR DE SEL ALMOND TOFFEE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. The inspiration for this recipe came from my recent preoccupation of what to make for holiday gifts this year. As I perused the ingredient list for this contest the last four ingredients listed, dark chocolate, almonds, rosemary, and honey, inspired me to apply this flavor combination to almond toffee, a holiday candy favorite. I was delighted with the result and I'm sure my family and friends will be delighted to receive this treat during the holidays. The use of the Reynolds wrap to line the bottom of the pan made clean-up easy!
Provided by rosarita11_4094628
Categories Candy
Time 1h30m
Yield 3 lbs.
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Line a 10x15 inch baking pan with Reynolds Aluminum Foil and spray with nonstick cooking spray.
- Combine chopped almonds with 2 teaspoons of the chopped, fresh rosemary, 1/2 teaspoon fleur de sel, and 1 tablespoon of olive oil. Spread onto the foil lined baking pan and roast in the oven for 10 to 12 minutes, stirring occasionally, until golden brown. Cool almonds in the pan spreading almonds evenly over the bottom.
- In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, honey, fleur de sel, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300 degrees on a candy thermometer), 10 to 15 minutes. Remove from heat and carefully stir in the vanilla extract. Carefully pour the hot candy over the top of the roasted almonds in the foil lined pan. Let toffee cool at room temperature until set, at least 30 minutes.
- Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in the bottom of double boiler or a pan that the bowl can nest in; remove the pan from the heat. Place chocolate over the heated water an let stand, stirring occasionally, until melted and smooth, about 10 minutes.
- Pour chocolate over cooled toffee and with a knife or spatula, spread the chocolate evenly.
- Combine remaining 2 teaspoons of chopped, fresh rosemary with 1/2 teaspoon fleur de sel. Sprinkle mixture evenly over the top of the chocolate covered toffee and let stand at room temperature until chocolate is set (or chill about 30 minutes). Break candy into pieces and slide them off the foil into an airtight storage container. Can be stored at room temperature for 2 days or chilled up to one month.
ALMOND SHORTBREAD
Make and share this Almond Shortbread recipe from Food.com.
Provided by chia2160
Categories Bar Cookie
Time 33m
Yield 16 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- With mixer beat butter and sugar until creamy.
- Beat in almond extract and salt.
- Mix in flour and blend into a soft dough by hand.
- Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
- Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.
Nutrition Facts : Calories 111.9, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.2, Sodium 60.6, Carbohydrate 10.5, Fiber 0.6, Sugar 3.3, Protein 1.6
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