Best 5 Lemon Rosemary Cutout Trees Recipes

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The tantalizing aroma of lemon and rosemary cutout trees baking in the oven is enough to make anyone's mouth water. This delightful treat is a perfect combination of sweet and savory flavors, and its festive shape makes it an ideal dessert for any holiday gathering. With a few simple ingredients and a little bit of time, you can create these delicious and visually appealing treats that are sure to impress your friends and family.

Here are our top 5 tried and tested recipes!

LEMON-ROSEMARY CUTOUT TREES



Lemon-Rosemary Cutout Trees image

I recommend serving these cookies with tea. They're not too sweet and the lemon and rosemary pair well with a cup of Earl Grey tea.-Sarah Reynolds, Victoria, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 tablespoons minced fresh rosemary
1 tablespoon grated lemon zest
1/2 teaspoon salt
Coarse sugar, optional
1 to 2 tablespoons vanilla frosting

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, rosemary, lemon zest and salt; gradually beat into creamed mixture., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out 30 trees, using a floured 3-in. tree-shaped cookie cutter; cut out 30 stars, using a floured 1/2-in. star-shaped cookie cutter., Place trees 1 in. apart on ungreased baking sheets. If desired, sprinkle with coarse sugar. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks to cool completely., Place stars 1 in. apart on an ungreased baking sheet. If desired, sprinkle with coarse sugar. Bake 6-8 minutes or until golden brown. Cool completely on pan. Attach stars to trees with frosting.

Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON BALSAMIC ROSEMARY SKEWERED VEGETABLES



Lemon Balsamic Rosemary Skewered Vegetables image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 23m

Yield 4 servings

Number Of Ingredients 8

1 medium to large zucchini cut in half lengthwise, then into 1/2-inch slices
1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch slices
1 pint cherry tomatoes, washed and tops removed
1 lemon, juiced
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
16 stems fresh rosemary, 6 to 8-inch lengths

Steps:

  • Preheat grill pan over high heat.
  • Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate.

LEMON ROSEMARY GREEN BEANS



Lemon Rosemary Green Beans image

Categories     Side     Thanksgiving     Vegetarian     Quick & Easy     Low Cal     Lemon     Rosemary     Green Bean     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 4

2 pounds green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 teaspoon freshly grated lemon zest
1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled

Steps:

  • In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.

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.

LEMON-ROSEMARY TEA



Lemon-Rosemary Tea image

Haven't made this yet, but my rosemary plant has gone berzerk since we redid the herb garden, so I'm saving recipes which will come in handy soon. I'm not big on nor familiar with iced tea and maybe the following is a common practice, but the idea of adding the carbonated drink just before serving sounds WAY refreshing! Chill time (3 hours) is included in time estimate. Recipe courtesy BH&G.

Provided by Sandi From CA

Categories     < 4 Hours

Time 3h10m

Yield 12 8 oz servings

Number Of Ingredients 6

8 cups water
12 tea bags
2 tablespoons dried rosemary, crushed
1 1/2 cups sugar
1/2 cup lemon juice
1 (1 liter) bottle carbonated lemon-lime beverage, chilled

Steps:

  • In a 3-quart saucepan, bring the water to boiling.
  • Remove from heat. Add tea bags and rosemary. Cover and steep for 15 minutes.
  • Remove and discard tea bags. Add sugar and lemon juice, stirring to dissolve sugar.
  • Strain tea mixture into a large pitcher. Discard rosemary.
  • Cover and chill in the refrigerator for at least 3 hours or until ready to serve. Just before serving, stir in carbonated beverage.
  • For a more intense rosemary flavor, don't strain the mixture until after chilling.

Nutrition Facts : Calories 135.8, Fat 0.1, Sodium 11.3, Carbohydrate 35, Fiber 0.3, Sugar 33, Protein 0.1

Tips:

  • Use fresh rosemary. Fresh rosemary has a more intense flavor than dried rosemary, and it will give your cookies a more pronounced rosemary flavor.
  • Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix the dough just until it comes together.
  • Chill the dough before rolling it out. Chilling the dough will make it easier to roll out and will help the cookies hold their shape.
  • Use a sharp cookie cutter. A sharp cookie cutter will give you clean, crisp edges on your cookies.
  • Bake the cookies until they are just set. Overbaking the cookies will make them dry and crumbly. Bake the cookies until the edges are just beginning to brown.

Conclusion:

These lemon rosemary cutout trees are a delicious and festive holiday cookie. They are perfect for Christmas parties, cookie exchanges, or just for enjoying at home. With their bright lemon flavor and fragrant rosemary, these cookies are sure to be a hit. So next time you're looking for a unique and flavorful cookie recipe, give these lemon rosemary cutout trees a try. You won't be disappointed!

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