Stop and Smell the Rosemary: Rosemary Parm Shortbread and Rosemary Lemonade Fizz

 Our Rosemary has been blooming for a couple of weeks now~ I can’t walk by it with out pinching off a piece, or running a hand down it to release the fragrance!

 It does tend to be one of those herbs like cilantro, that you like or you don’t~ if you do and it’s flowering it’s a two-in-one gift, beautiful AND fragrant!

I found this recipe from Claire Robinson on Food Network for Rosemary Parmesan Shortbread.

Quick, easy and a KEEPER recipe!

True to Claire Robinson’s formula~ only 5 ingredients are required for this shortbread, since salt is a freebie!

Slightly savory and slighty sweet~ these are perfect with a glass of white wine or lemonade!

Best of all, you can make the dough ahead of time, put it in the fridge or freezer!

Ingredients:

~2 cups all-purpose flour

~1 cup confectioners’ sugar

~2 teaspoons finely chopped fresh rosemary leaves

~1/2 teaspoon salt

~1/2 cup finely grated Parmesan

~1 cup (2 sticks) unsalted butter, at room temperature

~1 teaspoon water, if needed

Directions:

Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.

Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

Makes about 2 1/2 dozen.

Print Recipe

Rosemary Parmesan Shortbread

A sweet and savory shortbread cookie to enjoy with a glass of white wine or lemonade. Make the dough ahead of time to chill until ready to slice and bake.

Makes about 2 1/2 dozen

Prep Time10 minutes mins

Cook Time14 minutes mins

chill time, 1 hours1 hour hr

Total Time1 hour hr 24 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: make ahead, Parmesan cheese, rosemary, shortbread, sweet and savory

Servings: 30

Equipment

• food processor

Ingredients

• 2 cups all-purpose flour
• 1 cup confectioners’ sugar
• 2 teaspoons finely chopped fresh rosemary leaves
• 1/2 teaspoon kosher salt
• 1/2 cup finely grated Parmesan
• 1 cup 2 sticks unsalted butter, at room temperature
• 1 teaspoon water if needed

Instructions

• Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined.
• Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
• Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it.
• Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter.
• Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart.
• Bake until the edges are just beginning to brown, 12 to 14 minutes.
• Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely.
• Store the shortbread in an airtight container at room temperature until ready to serve.

Looking for a beverage for my rosemary, I found a recipe from Epicurious~

Vodka Rosemary Lemonade Fizz

  The rosemary adds a fresh flavor to the lemonade, that you can enjoy with or without the vodka!

Ingredients:

~1 cup fresh lemon juice

~1 cup sugar

~2 (8-inch) rosemary sprigs

~1/2 cup vodka

~Chilled club soda or seltzer

~ Garnish with rosemary sprigs

Directions:

Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Discard rosemary sprigs.

Fill 8 (8-ounces) glasses halfway with ice. Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each). Top off with club soda.

Both the Shortbread and the Rosemary Lemonade are perfect for a garden party or just savoring and sipping on the patio!

Print Recipe

Rosemary Lemonade Fizz Cocktail or Mocktail

A refreshing fizzy lemonade with the piney flavor of rosemary. Enjoy with or without the vodka for a cocktail or mocktail.

Prep Time1 minute min

Cook Time5 minutes mins

steeping time: 1 hour1 hour hr

Total Time1 hour hr 6 minutes mins

Course: cocktail

Cuisine: American

Keyword: cocktail, lemonade, mocktail, rosemary, seltzer, vodka

Servings: 8

Ingredients

• 1 cup fresh lemon juice
• 1 cup sugar
• 2 8-inch rosemary sprigs
• 1/2 cup vodka omit for mocktail
• Chilled club soda or seltzer
• Garnish with rosemary sprigs

Instructions

• Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes.
• Cool completely, about 1 hour. Discard rosemary sprigs.
• Fill 8 (8-ounces) glasses halfway with ice.
• Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each).
• Top off with club soda or seltzer.

You can find another recipe with rosemary and Rosemary Lemon Bars, HERE.

Hope you take time to

Stop and Smell the Rosemary :)

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 Metamorphosis Monday