Lemon-Rosemary Butter Cookies

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The rosemary and lemon aromas of these cookies will make your kitchen smell like an Italian bakery.

  • COOKIEServings

Ingredients

  • 4 oz. (1 stick) butter, softened
  • 1/4 cup sugar
  • 1 tsp. finely chopped rosemary
  • 1/2 tsp. finely grated lemon zest
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/3 cup corn flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup turbinado or sanding sugar for decorating

Preparation

1. Beat butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes, or until creamy. Beat in egg yolks and vanilla.

2. Whisk together flours, baking powder, and salt in bowl. Add to butter mixture, and beat until just combined. Shape into 2 1-inch-wide logs. Wrap in wax paper, and chill 2 hours.

3. Preheat oven to 325°F. Spray 2 baking sheets with cooking spray. Slice cookies into 1/3-inch-thick rounds. Place turbinado sugar in bowl and press one cut side of cookies into sugar. Place sugar-side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms. Transfer to wire racks to cool.

Nutrition Information

  • Serving Size: Makes about 40 cookies
  • Calories: 48
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 16 mg
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 63 mg
  • Sugar Content: 3 g