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Lemon-Rosemary Cutout Trees Recipe

Lemon-Rosemary Cutout Trees Recipe

I recommend serving these cookies with tea. They're not too sweet and the lemon and rosemary pair well with a cup of Earl Grey tea.—Sarah Reynolds, Victoria, British Columbia
TOTAL TIME: Prep: 40 min. Bake: 10 min./batch + cooling YIELD:30 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • Coarse sugar, optional
  • 1 to 2 tablespoons vanilla frosting

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, rosemary, lemon peel and salt; gradually beat into creamed mixture.
  • 2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out 30 trees, using a floured 3-in. tree-shaped cookie cutter; cut out 30 stars, using a floured 1/2-in. star-shaped cookie cutter.
  • 3. Place trees 1 in. apart on ungreased baking sheets. If desired, sprinkle with coarse sugar. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  • 4. Place stars 1 in. apart on an ungreased baking sheet. If desired, sprinkle with coarse sugar. Bake 6-8 minutes or until golden brown. Cool completely on pan. Attach stars to trees with frosting. Yield: 2-1/2 dozen.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.