Lemon Rosemary Cookies
Some New Year’s resolutions are simply more fun than others. Why not resolve to try a new recipe here and there this year? We’ve got the perfect one to kick things off with! A delectable twist on an old standard brought to you by the reliable folks at Sunset Magazine. The shortbread base will please just about anyone, and the infusion of lemon and hints of rosemary are a delightful surprise. This is a resolution we can live with.
- Preheat oven to 325¬?. Put flour, butter, granulated sugar, and salt in the bowl of a mixer. Add the zest of 1 lemon and rosemary. Mix on low speed, then increase to medium and mix until dough is no longer crumbly and just comes together.
- Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/2 in. thick. Cut dough into circles with a 1 1/2-in. cookie cutter. Arrange on baking sheets 1 in. apart and chill 15 minutes.
- Bake until light golden brown, 12 to 15 minutes
- Mix powdered sugar, lemon juice, and the remaining zest until smooth. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with the back of the spoon; then press 1 rosemary sprig into center of each cookie. Voila!
Makes: 25-30 cookies
Preparation Time: 1-1.5 hours
Submitted by Melissa Webster