Lemon Glazed Rosemary Almond Shortbread Rsc Food

ROSEMARY-LEMON SHORTBREAD COOKIES

Steps:

• 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.
• 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.
• 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.
• 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.
• Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a bench scraper or knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies using the foil as handles. Cool completely on a rack.
• For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
• Drizzle the icing over the cookies and allow to set, or serve the icing alongside to dip or drizzle upon serving.

LEMON GLAZED ROSEMARY ALMOND SHORTBREAD #RSC

Steps:

• Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
• Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
• Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
• Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
• Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.

LEMON & ROSEMARY SHORTBREAD COOKIES

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.

ALMOND SHORTBREAD

Steps:

• Preheat oven to 350°F.
• With mixer beat butter and sugar until creamy.
• Beat in almond extract and salt.
• Mix in flour and blend into a soft dough by hand.
• Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
• Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.

LEMON-BUTTER SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift or whisk flour, salt, and baking powder together in a bowl.
• Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
• Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
• Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
• Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
• Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
• Store cookies in an airtight container between layers of waxed paper.

LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD

Steps:

• Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
• To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
• Cut the shortbread into shards and serve with the possets and little spoons.

ALMOND CARAMEL SHORTBREADS

Steps:

• For the Shortbread:.
• Preheat your oven to 350.
• prepare a 9" x 13" pan with either flour and butter, or a piece of parchment paper pressed into the pan and up the sides slightly. (I use parchment).
• Cream your butter and sugar together.
• scrape the bowl and add yolks.
• scrape the bowl again, making sure the yolks are mixed in, but don't over mix.
• Add your spices and one cup of flour, mix briefly until just combined, then add your second cup of flour.
• Your dough should be moist and clumpy, dump this into your pan and press to fit in an even layer, with your fingertips. this doesn't have to be perfect.
• Bake for 15-20 min, until just set and lightly browned at edges.
• Prep your ingredience for the caramel as you put the shortbread in the oven.
• Put everything except the almonds into a heavy bottomed sauce pan.
• when you pull the short bread out of the oven, turn the burner on medium, and heat until the mixture is bubbly and starting to brown, stirring fairly constantly. Using a heat resistant spatula is great, so you can scrape along the bottom to prevent burning. this will take 5 min or so from everything melting.
• Turn off the heat and stir in your almonds until evenly coated.
• spread the whole mixture on top of the shortbread and pop it back into the oven for another 15 to 20 minute.
• the mix will bubble in the oven, its done when the caramel starts to turn golden and the almonds at the edges start to toast.
• Let this cool for 20-30 min, then cut with a bench knife or a chefs knife. I like to cut them into triangles, but like brownies, you can go for whatever floats your boat on this end!

SKILLET ALMOND SHORTBREAD

Steps:

• Preheat the oven to 350. Line a 10 inch cast iron pan with aluminum foil and spray the foil w/ cooking spray.
• In a large mixing bowl, stir 1 1/2 cups of sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top w/ the sliced almonds and the remaining 2 tbsp sugar. Bake until slightly brown on top, about 35 minutes. Cool in the skillet. When cool, use the foil to lift the shortbread from the skillet. Remove the foil before serving.