Lemon Herb Cookies
The taste of the fresh rosemary in these cookies will keep your guests asking you what the special ingredient is. Using fresh lemon juice gives them a very fresh taste.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- 1 ¼ cups sugar, divided
- 2 egg yolks
- 4 ½ teaspoons grated lemon peel, divided
- 1 ½ teaspoons fresh rosemary, chopped fine
Instructions
- Preheat oven to 375 degree F. Grate 3 lemons to make 4 ½ teaspoons grated lemon peel.
- Combine ¼ cup sugar and 1 ½ teaspoons lemon peel in shallow bowl. Set aside to allow flavors to blend.
- Combine flour, baking soda and salt in a small bowl. Set aside.
- Beat butter and 1 cup sugar in a mixing bowl with electric mixer at medium speed until light and fluffy. Beat in egg yolks, 3 teaspoons lemon peel and rosemary. Gradually add flour mixture. Beat at low speed until well blended.
- Shape tablespoonfuls of dough into 1-inch balls; roll in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets. Press balls to 1/4-inch thickness using flat bottom of drinking glass.
- Bake 10 to 12 minutes or until edges are brown. Remove cookies to wire racks; cool completely.
- Store tightly covered at room temperature or freeze up to 3 months.
Notes
Makes about 4 dozen cookies
Cooking time (duration): 40 minutes
