Best 3 Rosemary Butter Cookies Recipes
**Rosemary Butter Cookies: A Delightful Blend of Herb and Sweetness**
Indulge in the irresistible charm of rosemary butter cookies, a delightful treat that tantalizes the taste buds with its unique blend of savory and sweet flavors. These delectable morsels, infused with the aromatic essence of rosemary, offer a symphony of textures, from the crisp exterior to the soft and crumbly interior. Each bite releases a burst of buttery richness, complemented by the subtle earthiness of rosemary, creating a harmonious balance that leaves you craving more. Discover the secrets behind these extraordinary cookies with our curated collection of recipes, ranging from classic to modern variations, ensuring there's something for every palate and occasion. From the simplicity of our classic rosemary butter cookie recipe to the decadent indulgence of our rosemary butter cookies with maple glaze, these recipes offer a delightful journey through the world of rosemary-infused treats.
ROSEMARY BUTTER COOKIES
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 9
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.
LEMON & ROSEMARY BUTTER COOKIES
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.-Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.
Nutrition Facts :
ROSEMARY BUTTER COOKIES
Rosemary and lemon is like a marriage made in Heaven. I love butter cookies at Christmas, but wanted something both sweet and savory. Why not include rosemary? I had two sprigs just hanging out in the crisper that were begging to be used. You can't believe the aroma that fills the house while these are baking. They are a...
Provided by Sherry Blizzard
Categories Cookies
Time 3h40m
Number Of Ingredients 8
Steps:
- 1. Use a mixer to cream butter and sugar. Mix in extract and egg combine well.
- 2. Add in the flour, rosemary, lemon and salt. The mixture will be very dense.
- 3. Divide dough into two balls and roll into logs. Wrap with plastic wrap and freeze. Preheat the oven to 375F. Roll the logs in sugar, cut into 1/4" slices. Place on a silpat mat or parchment paper.
- 4. Bake 15 minutes or until edges are just lightly gold. They will continue to firm up after you remove them from the oven.
Tips:
- Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1/2 teaspoon of dried rosemary, but the flavor will be less pronounced.
- Make sure the butter is cold before you start baking. This will help the cookies hold their shape in the oven.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies keep their shape and prevent them from spreading too much in the oven.
- Bake the cookies until the edges are golden brown and the centers are set. The cookies should be firm to the touch, but not hard.
- Let the cookies cool on a wire rack before serving. This will help them to firm up and prevent them from breaking.
Conclusion:
Rosemary butter cookies are a delicious and easy-to-make treat that are perfect for any occasion. They're crispy on the outside and chewy on the inside, with a subtle rosemary flavor. These cookies are also a great way to use up leftover rosemary from other recipes.
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