Rosemary-lemon cookies

Yield: 1 servings

Measure Ingredient
1¼ cup All-purpose flour
½ cup Butter or margarine
½ cup Sugar
1 \N Egg yolk ; beaten
½ teaspoon Vanilla
2 tablespoons Fresh rosemary ; minced
1¾ teaspoon Lemon rind ; grated

Recipe by: From Some Like it With Herbs, Huntsville Herb Society Cookbo

Preheat oven to 350. Combine flour and oleo or butter in a bowl; cut in butter until mixture resemble coarse meal. Add sugar, mixing well. Add egg yolk, vanilla, rosemary, and lemon rind. Blend well.

Roll dough into ⅛ inch thickness between sheets of waxed paper.

Sprinkle one side of cookie dough with powdered sugar. Cut dough with a 2 inch cookie cutter.

Place on ungreased cookie sheet with sugar side up. Bake for 10 minutes.

Makes 3 dozen. Rosemary-Lemon Cookies 2: same ingredients as above, mix as

above but roll into 2 oblog rolls, wrap in waxed paper, freeze overnight.

Unwrap rolls and slice as thin as possible. Place on lightly greased baking sheet and bake for 10 minutes. Makes 3 dozen. This recipe doesn't say what to do with the powdered sugar.

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