ROSEMARY-WALNUT SHORTBREAD COOKIES
Rosemary represents remembrance. So our rosemary shortbread cookies are sure to make a lasting impression. Download our decorative card; color-print onto heavy paper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
- Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
- Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
- Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
- Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
ROSEMARY WALNUTS
My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. -Renee Ciancio, New Bern, North Carolina
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.
Nutrition Facts : Calories 166 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROSEMARY WALNUTS
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes
WALNUT AND ROSEMARY BISCUITS
These are a really nice tasting biscuit that has the flavour of walnut and rosemary. they can be eaten with a soft mild cheese or just as nice on their own.
Provided by Donna
Categories Biscuits
Time 1h10m
Number Of Ingredients 7
Steps:
- In a food processor, blitz the flour and butter to a breadcrumb stage. Add the yolks, sugar and rosemary and blitz again briefly to form a dough. Empty the dough on to a floured surface and gently knead the walnuts into the dough. Shape into a sausage approximately 4-5 cm in diameter, wrap in cling wrap and chill for an hour or so.
- While the dough is chilling, heat your oven to 170C. Remove the dough log from the fridge, unwrap and slice it into biscuits roughly 1/2cm thick and place on a baking sheet lined with baking paper. Sprinkle with the flaked sea salt.
- Bake for 17 minutes or until the edges start to turn golden. These biscuits don't spread much, if at all, so you can bake quite a few at a time. Once out of the oven , leave them for 5 minutes on the baking sheet before gently removing them to a rack to cool completely.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
WALNUT ROSEMARY BISCUITS
Serve these savory, aromatic biscuits warm topped with a bit of butter and lavender honey.
Provided by Matthew Dean
Time 27m
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- In food processor bowl, combine 2 cups flour, baking powder and salt. Blend briefly. Add chilled butter and process until mealy texture. Add remaining ingredients and blend just until moist.
- Turn dough onto lightly floured surface and knead until dough forms a ball. Do not over-knead or biscuits will become tough!
- Roll dough out to from a rectangle, 3/4 -inch thick. Cut rectangle into 12 pieces. (If making appetizer size biscuits, cut dough into 24 small rectangles.) Place biscuits 1 inch apart on baking sheet. Brush tops of biscuits with half and half cream.
- Bake 10 to 12 minutes or until golden brown on top. Serve warm.
Nutrition Facts : Calories 205 cal, Cholesterol 26 mg, Carbohydrate 20 g, Protein 4 g
ROSEMARY BISCUITS
Make and share this Rosemary Biscuits recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 30m
Yield 1 Dozen
Number Of Ingredients 7
Steps:
- Sift flour,salt,baking powder and sugar together.
- Cut margarine into mixture.
- Add milk and mix to a stiff dough.
- Add rosemary leaves,mix well.
- Roll into thickness desired and cut with small biscuit cutter.
- Place on greased baking sheet.
- Bake at 425 for 10 minutes or until golden.
ROSEMARY WALNUTS
Add savory or spicy flavors to party nuts with our food editors' favorite add-ins.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add rosemary and chipotle powder. Cook, stirring, 15 seconds. Add walnuts, salt, sugar, water, and Worcestershire sauce. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature.
PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD
Provided by Serena Bass
Categories Cookies Cheese Herb Nut Appetizer Bake Cocktail Party Parmesan Rosemary Walnut Fall Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 30 pieces
Number Of Ingredients 9
Steps:
- Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
- When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
CHEESE & ROSEMARY BISCUITS
These savoury biscuits are deliciously cheesy, and are so easy to make. They make a lovely gift. Leave out the rosemary, if you prefer
Provided by Lulu Grimes
Categories Snack
Time 39m
Yield Makes 25
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/ gas 4. Put the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese and rosemary, then add the yolk and mix in using a fork. When the mix starts to clump together, use your hands to knead to a smooth dough.
- Take walnut-sized pieces of dough, roll into balls and place on one or two lined baking trays. Flatten slightly with a fork, then bake for 12-14 mins. Alternatively, roll out between sheets of baking parchment and cut into shapes, then bake as before. Cool on the baking sheet for a few mins before moving to a wire rack to cool completely. Store in an airtight container for up to a week.
Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CANDIED ROSEMARY WALNUTS
Serve these moreish candied rosemary walnuts with soft cheese, or on baked camembert. They make an excellent gift at Christmas for any cheese lover
Provided by Anna Glover
Time 20m
Yield Makes 4 small bags
Number Of Ingredients 4
Steps:
- Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don't stir - tilt the pan for an even colour.
- Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don't touch them as they'll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.
Nutrition Facts : Calories 505 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
ROSEMARY AND SEA SALT WALNUTS
This simple toasted walnut snack recipe is great for entertaining or an on-the-go snack you can enjoy anytime.
Provided by California Walnuts
Categories Nuts and Seeds Appetizers
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F. Melt butter in a small saucepan; stir in rosemary, pepper and salt. Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts.
- Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 4.5 g, Cholesterol 7.6 mg, Fat 22.2 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 166.7 mg
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