Prep 30 mins
Cook 5 mins
A more sophisticated lemon cookie. Perfect for guests.
- 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
- 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.
These are very nice! I had one right out of the oven and the rosemary was very subtle - almost untraceable - and the lemon was just perfect. Once cool, the rosemary is slightly stronger, but still subtle, and goes quite well with the lemon. I ended up with two 12"-long rolls, about 3/4" in diameter, which made 4 dozen cookies. I had to chill the dough for 30 minutes or so before I could divide and roll it as it was so sticky. The rolls then ended up chilling for another 3.5 hours before I had a chance to bake them, but the extra chill time didn't seem to have any negative effect. These were very different from the usual cookies I make and I'm very glad I tried them. Thanks so much for posting!
the recipe doubles perfectly--so you can share --but they're so good you won't want to give them all away!
Nice, delicate lemon flavor. You can definitely taste the rosemary, a half tsp is plenty for me!