Lemon Rosemary Shortbread Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each in plastic. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Steps:

• For the crust: Preheat the oven to 325 degrees F. Place an oven rack in the center position, without any racks above it.
• Place the cookies in a food processor; pulse to the texture of sand. Add the crushed cookies to a 10-inch springform pan and pour in the melted butter. Using your hands, mix together the cookie crumbs and butter until they are completely combined and hold together when pinched. Firmly press the cookie crust into the bottom of the pan. Press down on the crust with the bottom of a cup to ensure it is tightly packed.
• Bake the crust for 12 to 14 minutes, or until golden brown all over. Remove from oven and let cool. When the pan is cool enough to handle, wrap it in foil three-quarters of the way up the sides of the pan--this will prevent any water from getting into the cheesecake while it is baked in a water bath.
• For the cheesecake: In a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, sour cream, eggs, lemon juice, lemon zest, vanilla extract and salt. Slowly turn the mixer up to medium-high speed; continue to mix for 2 minutes, until the ingredients are completely combined and smooth.
• Set aside 1/4 cup of the lemon curd and reserve it for the topping. With a rubber spatula, fold the remaining lemon curd into the cheesecake mixture. Pour the mixture over the cooled crust and spread it evenly, making sure to flatten the top. Gently tap the pan a few times on a flat surface to even out the mixture.
• Use the reserved lemon curd to make a fun design in the top of the cheesecake. For instance, you can dollop 15 small dots, about a heaping 1/2 teaspoon each, around the border of the cake and then 6 small dots towards the center of the cake and 1 dot directly in the center. Drag a skewer around the center of the first ring of dots to pull the lemon curd into a teardrop shape. Repeat with the interior circle of lemon curd drops.
• Place the foil-lined springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the pan. Bake the cheesecake for 55 to 60 minutes, until the edges are set but the center still has a pudding-like jiggle. Remove from the oven and let sit 10 minutes before removing the pan from the water bath. Let the cheesecake sit another 30 minutes. While the cheesecake is still warm, run a paring knife around the inside edge of the pan and then release the sides of the pan. (If you do this after the cheesecake has cooled completely, the cake may tear slightly.) Let the cheesecake cool completely before slicing and serving. Refrigerate any cheesecake not being served immediately.
• Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease the foil and sides of the pan with butter.
• In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
• Add the butter, vanilla and salt 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 have to stir and scrape down the sides of the food processor to help incorporate all of the flour. Continue to pulse until the dough comes together.
• Turn the dough out into the prepared baking pan and press it in evenly. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
• Use a knife to cut the dough into approximately 3-by-1-inch rectangles (or whichever shape you prefer). Bake until golden brown at the edges and golden in the center, about 25 minutes. As soon as the cookies come out of the oven, use a bench scraper or knife to re-cut the lines of the cookies. Cool in the pan for 15 minutes, then carefully remove the cookies with the foil and cool completely on a rack.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Place cold butter, sugar, rosemary, salt, and vanilla extract in bowl. Combine with the back of a spatula or spoon, slowly incorporating ingredients together until butter has softened somewhat and ingredients come together.
• Pour flour into bowl with butter mixture. Flour your hands to then incorporate flour into the butter, using fingertips and rubbing mixture together until flour-y crumbs become buttery crumbs, 1 to 2 minutes. Press mixture together into a dough ball.
• Transfer dough to lightly floured work surface. Press dough into a disk, then into a 1/2-inch thick rectangle. Cover with a piece of plastic wrap. Flatten dough to 1/4-inch thick using a flat pan or rolling pin. Reshape into a rectangle.
• Cut dough lengthwise into 5 even strips about 1 inch wide, trimming extra dough if necessary. Cut each strip into 6 evenly sized squares. (You can roll out scraps to form more cookies if necessary). Transfer cookies to prepared baking sheet. Sprinkle each cookie with about a pinch of sugar. Using a fork, poke 4 rows of holes into each cookie.
• Bake in preheated oven until golden brown, about 50 minutes.
• Cool cookies 10 minutes on sheet; transfer cookies to rack to cool completely.

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.

Steps:

• Cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely., To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. If desired, top with additional rosemary and confectioners' sugar.

Steps:

• In large bowl, beat butter, 1/2 cup sugar, 1 tablespoon lemon zest, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
• Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Wrap and refrigerate about 2 hours or until firm.
• Preheat oven to 375 degrees. Mix 3 tablespoons sugar and 1 teaspoon lemon zest. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.