EASY PECAN ROSEMARY COOKIES
Provided by Magdalena Wszelaki
Time 22m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.
- Combine blanched almond flour, sea salt, and baking powder together in a large bowl and whisk well to combine.
- In a smaller bowl, whisk the olive oil and maple syrup together.
- Pour the wet ingredients into the bowl with the dry ingredients and mix well until you get a homogeneous cookie dough.
- Fold in the fresh minced rosemary and chopped pecans into the dough until they are evenly distributed.
- Scoop 1 tablespoon of cookie dough and use wet hands to roll it into a 1-inch ball. Place the ball of dough on the prepared baking sheet. Repeat until all the dough has been used up (you should get 12 balls), placing the dough balls at least 2 inches apart.
- Gently press down each ball of dough to flatten slightly.
- Bake 10 to 12 mins until cookies are golden brown.
- Let cookies cool for at least 10 minutes before removing from baking sheet.
ROSEMARY SHORTBREAD COOKIES
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
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 PECAN COOKIES
Provided by Elana Amsterdam
Yield 12 people
Number Of Ingredients 8
Steps:
- Preheat oven to 350º. In a medium bowl, combine almond flour, salt, and baking soda. In a small bowl, whisk together oil, agave, and vanilla. Mix wet ingredients into dry. Fold in rosemary and pecans.
- Line a baking sheet with parchment paper. Form dough into ½- to 1-inch balls and press onto prepared baking sheet. (If batter gets sticky, wet hands before forming cookies.) Bake for 6-7 minutes, until golden. Cool on baking sheet.
Nutrition Facts : ServingSize 1 serving, Calories 149 kcal, Fat 14 g, SaturatedFat 1 g, UnsaturatedFat 7 g, Carbohydrate 6 g, Fiber 2 g, Protein 3 g, Sodium 54 mg
ROSEMARY PECAN COOKIES
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
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.
ROSEMARY BROWN SUGAR PECANS
Rosemary provides an aromatic addition to these baked pecans - perfect to serve as snacks.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
- In 12-inch nonstick skillet, melt butter over medium heat. Add brown sugar and water; cook 1 minute or until sugar dissolves, stirring constantly. Add pecans, rosemary, salt and chili powder; cook 3 to 5 minutes or until syrup thickens and nuts are coated, stirring constantly. Spread pecans in single layer in pan.
- Bake 12 to 14 minutes or until pecans are toasted, stirring after 8 minutes. Immediately separate pecans with fork. Cool completely in pan, about 30 minutes.
Nutrition Facts : Calories 223, Carbohydrate 10 g, Fat 4, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 61 mg
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