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Lemon-Rosemary Cutout Trees

 Lemon-Rosemary Cutout Trees
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
30 ServingsPrep: 40 min. Bake: 10 min./batch + cooling


  • 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


  • 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.
  • 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.
  • 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.
  • Place stars 1 in. apart on an ungreased baking sheet. If desired,
  • sprinkle with coarse sugar. Bake 6-8 minutes or until golden brown.

2 of 2

Lemon-Rosemary Cutout Trees (continued)

Directions (continued)

  • Cool completely on pan. Attach stars to trees with frosting. Yield:
  • 2-1/2 dozen.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.