Rosemary Honey Cookies Recipes

Steps:

• note:If using dried rosemary, measure it into a small self-sealing plastic bag or mortar and pestle and crush the leaves very finely before adding them to the batter.
• Position the racks to divide the oven into thirds and preheat it to 325 degrees F.
• Coat the cookie sheets with solid shortening and set them aside.
• In a large mixing bowl with a sturdy spoon or an electric mixer, beat together the shortening, butter, and sugar until smooth and well blended.
• Beat in the egg, honey, juice, and grated zest.
• On top of this mixture, add all the dry ingredients and the rosemary, then slowly stir or beat everything together until just incorporated.
• Drop heaping teaspoons of batter on the cookie sheet, placing them 2 inches apart so the cookies can spread.
• Bake 12 to 14 minutes, or until golden brown with a slightly darker edge. Allow the cookies to cool on the baking sheet about 5 minutes, then use a spatula to transfer them to a wire rack. The cookies get crisper as they cool. Store in an airtight container.

Steps:

• Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
• Place the butter and honey in a small saucepan over medium heat and cook until the butter is melted, about 3 minutes. Stir in the rosemary and salt.
• Combine the cereal and crackers in a large bowl. Pour over the melted butter and toss well to coat, then pour the snack mix onto the prepared baking sheet. Bake on the center rack, stirring once or twice during baking, until the snack mix is toasted and fragrant, about 40 minutes. Allow to cool before storing in an airtight container.

Steps:

• In a bowl, cream shortening, butter and sugar. Beat in egg, honey and lemon juice. Combine dry ingredients; add to creamed mixture. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 12-14 minutes or until lightly browned.

Steps:

• Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.

Steps:

• Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
• Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Steps:

• Bring honey, butter, 1 rosemary sprig, and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep for 30 minutes before serving.
• Tie remaining rosemary sprigs together. Dip the rosemary brush into the honey and use to drizzle over chicken.

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.

Steps:

• Beat the butter and sugar together in a bowl until creamy and smooth, and stir in the egg until well incorporated. Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended. Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4-inch in diameter. Wrap the logs in plastic wrap, and refrigerate at least 2 hours, or place in freezer for about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Cut the logs of dough into thin slices, 1/8 to 1/4-inch thick. Place the slices on the prepared baking sheets, and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.

Steps:

• Preheat oven to 300°F.
• Whisk together flour, salt, baking powder, and rosemary in a bowl.
• Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
• Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
• Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
• Make another shortbread with remaining dough.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.