Best Aip Lemon Rosemary Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROSEMARY SHORTBREAD COOKIES



Rosemary Shortbread Cookies image

With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they're very easy to prepare can be our little secret.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5-1/2 dozen.

Number Of Ingredients 5

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/2 teaspoon sea salt

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

ROSEMARY-LEMON SHORTBREAD COOKIES



Rosemary-Lemon Shortbread Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield about 32 cookies

Number Of Ingredients 9

3 sticks (1 1/2 cups) unsalted butter, softened, plus more for the pan
1 cup sugar
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon vanilla
3 1/2 cups all-purpose flour
1 1/2 cups confectioners' sugar
1 lemon, zested and juiced

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 ROSEMARY COOKIES



Lemon Rosemary Cookies image

Make and share this Lemon Rosemary Cookies recipe from Food.com.

Provided by PAUL P.

Categories     Dessert

Time 35m

Yield 72 cookies, 36 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
1 tablespoon lemon zest
1/2 teaspoon fresh rosemary
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons sugar
1 teaspoon lemon zest

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.

RICH ARROWROOT COOKIES



Rich Arrowroot Cookies image

I wanted to make a recipe for some lemon cookies on here and needed arrowroot cookies for them. I make everything from scratch so had to make these in order to make the lemon ones.

Provided by razzintaz

Categories     Dessert

Time 23m

Yield 36-42 cookies

Number Of Ingredients 8

1/4 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup arrowroot
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Cream butter or margarine and sugar. Beat in egg and vanilla.
  • Stir remaining ingredients together and add. Mix well.
  • Roll 1/8 inch thick on floured surface. Cut into 2 1/2 inch rounds.
  • Prick with fork. Grease baking sheet. Bake in 350°F (175°C) oven until golden, about 8 to 10 minutes.
  • Allow a bit more baking time if rolled thicker.

Nutrition Facts : Calories 43.3, Fat 1.4, SaturatedFat 0.9, Cholesterol 9.3, Sodium 32.3, Carbohydrate 7, Fiber 0.1, Sugar 2.8, Protein 0.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Bella's Eggnog Frosting_image Bella's Eggnog Frosting

Cranberry Limeade Slush_image Cranberry Limeade Slush

Crescent-Wrapped Cranberry and Brie_image Crescent Wrapped Cranberry and Brie

Cream Cheese Spritz_image Cream Cheese Spritz

Brazilian chocolate flan_image Brazilian chocolate flan

Florentine Meatballs_image Florentine Meatballs

Country Fried Bacon_image Country Fried Bacon

Yummy Gluten Free Pasta!_image Yummy Gluten Free Pasta!

Spinach-Artichoke Mini Bites_image Spinach Artichoke Mini Bites

Wild Rice and Roasted Peanut Holiday Dressing_image Wild Rice and Roasted Peanut Holiday Dressing

Apple Snack Stacks_image Apple Snack Stacks

Savory Saffron Chicken Polow_image Savory Saffron Chicken Polow

Fatz Copy Cat Poppy Seed Rolls Recipe - (3.8/5)_image Fatz Copy Cat Poppy Seed Rolls Recipe (3.8/5)

Smoky Chicken Melt Paninis_image Smoky Chicken Melt Paninis

Chocolate truffle star cake_image Chocolate truffle star cake

Spicy Toasted Garlic Aioli Shrimp_image Spicy Toasted Garlic Aioli Shrimp

Sausage Cheese Puffs_image Sausage Cheese Puffs

Trisha's Barbecued Pork Ribs_image Trisha's Barbecued Pork Ribs

New Orleans Praline Pieces Recipe | Epicurious.com_image New Orleans Praline Pieces Recipe | Epicurious.com

Moroccan Eggplant (Aubergine) Salad II_image Moroccan Eggplant (Aubergine) Salad II

AIP, or the Autoimmune Protocol diet, is a restrictive diet that aims to reduce inflammation in the body to alleviate symptoms of autoimmune diseases. This diet excludes foods such as grains, dairy, and processed foods. However, this doesn't mean that people on the AIP diet can't enjoy delicious desserts. One such recipe is AIP lemon rosemary cookies, which are not only delicious but also compliant with the AIP diet.

The Benefits of AIP

The AIP diet has been gaining popularity over the years because it has helped people with autoimmune diseases reduce their symptoms drastically. The diet eliminates foods that can trigger inflammation in the body, which can lead to flare-ups in autoimmune diseases. The AIP diet also advocates for nutrient-dense foods that can help the body heal and recover.

The Ingredients of AIP Lemon Rosemary Cookies

- 1 1/2 cups cassava flour - 1/2 cup coconut oil - 1/4 cup maple syrup - 1 lemon, zested - 1 tablespoon fresh rosemary, minced - 1/2 teaspoon baking soda - 1/2 teaspoon sea salt

The Health Benefits of the Ingredients

- Cassava flour: Cassava flour is a gluten-free flour that is similar in texture to all-purpose flour. It is rich in carbohydrates, which provides the body with energy. - Coconut oil: Coconut oil is rich in medium-chain fatty acids that can support brain health and reduce inflammation. - Maple syrup: Maple syrup is a natural sweetener that is rich in antioxidants and minerals such as calcium, potassium, and iron. - Lemon: Lemons are rich in vitamin C, which is important for immune health. Lemon zest also contains limonene, a compound that has anti-inflammatory and anti-cancer properties. - Rosemary: Rosemary is an herb that is rich in antioxidants and anti-inflammatory compounds. It has been shown to improve digestion and brain function.

The Instructions to Make AIP Lemon Rosemary Cookies

1. Preheat oven to 350°F. 2. In a large mixing bowl, mix cassava flour, baking soda, and salt. 3. In a small saucepan, melt coconut oil and maple syrup over low heat. 4. Add lemon zest and rosemary to the saucepan and stir. 5. Pour the mixture into the bowl with the cassava flour mixture and stir until well combined. 6. Roll the dough into small balls and flatten them onto a baking sheet lined with parchment paper. 7. Bake for 12-15 minutes, or until they are lightly golden brown. 8. Remove from the oven and let them cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.

Conclusion

AIP lemon rosemary cookies are a delicious and healthy dessert that is perfect for people on the AIP diet. They are made with nutrient-dense ingredients that can help reduce inflammation in the body and improve overall health. The recipe is easy to follow and doesn't require any specialty ingredients, making it a great option for anyone looking for a healthy and tasty dessert.

Valuable Tips for Making AIP Lemon Rosemary Cookies

If you're following the Autoimmune Protocol (AIP), you may be thinking that enjoying cookies is a thing of the past. Fortunately, with some modifications, you don't have to miss out on these tasty treats. Lemon rosemary cookies are a great option if you're looking for a refreshing yet savory flavor. To help you make the best AIP lemon rosemary cookies, we've put together some valuable tips that you should consider.
1. Use the Right Type of Flour
When making AIP cookies, using the right type of flour is critical. Coconut flour, cassava flour, and tigernut flour are all compliant with the AIP protocol. However, coconut flour can be quite absorbent, so be sure to measure it carefully. Cassava flour and tigernut flour have more of a neutral taste than coconut flour, which can be slightly sweet. If you're not a fan of the taste of coconut, try using cassava or tigernut flour instead.
2. Choose the Right Sweeteners
Regular sugar isn't allowed on the AIP, so you'll need to use a compliant sweetener. Some options include honey, maple syrup, and coconut sugar. Honey and maple syrup can add moisture to your cookies, so be sure to adjust the amount of flour accordingly if you choose to use them. Coconut sugar has a caramel-like taste and can be a great substitute for brown sugar.
3. Incorporate AIP-Friendly Fats
To keep your cookies moist and delicious, you'll need to incorporate some AIP-friendly fats. Some great options include coconut oil, avocado oil, and palm shortening. Coconut oil has a mild coconut flavor, which can complement the lemon and rosemary in this recipe. Avocado oil has a neutral taste, making it a good choice if you don't want the flavor of the oil to overpower your cookies. Palm shortening is a solid fat that can help your cookies hold their shape while baking.
4. Don't Overwork the Dough
When making AIP cookies, it's important not to overwork the dough. Overmixing can cause the cookies to become tough and chewy. Mix the dough until the ingredients are just combined and then stop. This will help ensure that your cookies are tender and crumbly.
5. Add Lemon Zest for Extra Flavor
Lemon zest can add a bright and tangy flavor to your AIP lemon rosemary cookies. Be sure to use a fine grater or zester to avoid including any of the bitter white pith. The oils in the zest can also add a subtle aroma that can make your cookies even more delicious.
6. Chill the Dough Before Baking
Chilling the dough before baking can help your cookies keep their shape while in the oven. Roll the dough into balls and then flatten them slightly before putting them in the refrigerator. Chilling the dough for at least thirty minutes can also improve the texture of your cookies.
7. Experiment with Different Herbs and Spices
While the recipe calls for rosemary, feel free to experiment with other herbs and spices. Thyme or basil can pair well with lemon and provide a different flavor profile. Adding a pinch of cinnamon or cardamom can also add warmth and depth to your cookies.
8. Use Parchment Paper on Your Baking Sheet
Using parchment paper on your baking sheet can prevent your cookies from sticking and make cleanup a breeze. Make sure to space your cookies at least one inch apart to allow for even baking. You can also use a silicone baking mat if you have one.
9. Let the Cookies Cool Completely Before Eating
While it can be tempting to dive right into your freshly baked cookies, it's important to let them cool completely before eating. This allows the cookies to set and become firm. If you try to eat them while they're still warm, they may crumble or fall apart.
10. Store Your Cookies in an Airtight Container
To keep your AIP lemon rosemary cookies fresh and delicious, store them in an airtight container. They can be kept at room temperature for a few days, or you can freeze them for longer storage. When you're ready to enjoy them, simply thaw them at room temperature and enjoy! Making AIP lemon rosemary cookies can be a fun and satisfying experience. With the right ingredients and careful preparation, you can enjoy cookies that are both delicious and compliant with the AIP protocol. Remember to use the right type of flour and sweeteners, incorporate AIP-friendly fats, and experiment with different herbs and spices. Don't overwork the dough, and be sure to chill it before baking. Finally, let your cookies cool completely before eating and store them in an airtight container to keep them fresh.

Related Topics