Total Time
35mins
Prep 30 mins
Cook 5 mins

A more sophisticated lemon cookie. Perfect for guests.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
Most Helpful

5 5

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!

4 5

Nice, delicate lemon flavor. You can definitely taste the rosemary, a half tsp is plenty for me!