Rosemary Lemon Shortbread Cookies

RosemaryLemon Shortbread Cookies Food Network

WEBNov 14, 2016 · 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 …

Rating: 5/5(37)
1. 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.
2. 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.
3. 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.
4. 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.

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Lemon Rosemary Shortbread Cookies (Keto, Paleo, …

WEBMar 14, 2019 · Preheat oven to 325. Line a baking sheet with parchment. In a small bowl, stir together flax and water and set aside to thicken. In a …

1. Preheat oven to 325. Line a baking sheet with parchment.
2. In a small bowl, stir together flax and water and set aside to thicken.
3. In a large glass mixing bowl, melt melt oil. Then stir in monkfruit and lemon zest (reserving 1 tsp zest for topping).
4. Add flax mixture, almond flour and salt and mix well.

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Lemon, Rosemary and Olive Oil Shortbread Cookie …

WEBDec 6, 2013 · Preheat the oven to 325 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and …

1. Preheat the oven to 325 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon zest. Pour in the olive oil and stir until all of the dry mixture is incorporated.
2. Transfer the dough to a 9 by 9-inch baker (my porcelain one didn’t require greasing, but you might want to grease your pan first to be safe). Use your fingers to squish the dough into an even layer. Prick the surface of the dough all over with a fork (a diagonal pattern looks nice). Bake until the surface feels firm to the touch and is lightly golden around the edges (keep an eye on it), about 45 to 55 minutes.
3. Remove from oven and let the pan cool for 20 minutes (no sooner and no later!). Then, using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows (cookies will be roughly 1 inch wide by 2 1/2 inches long). Try to let the cookies cool some more before using a small spatula to remove them from the pan, or serve them directly from the pan.

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