Yield: 1 servings
|1¼ cup||All-purpose flour|
|½ cup||Butter or margarine|
|1 \N||Egg yolk ; beaten|
|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.