Lemon & Rosemary Butter Cookies Recipe

5 1 1
Lemon & Rosemary Butter Cookies Recipe
Lemon & Rosemary Butter Cookies Recipe photo by Taste of Home
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Lemon & Rosemary Butter Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.—Elizabeth Hokanson, Arborg, Manitoba
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1-1/4 cups sugar, divided
  • 4 teaspoons grated lemon peel, divided
  • 1 cup butter, softened
  • 2 large egg yolks
  • 3/4 teaspoon dried rosemary, crushed
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon peel. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon peel. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment paper-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed. Yield: about 2 dozen.
Originally published as Lemon & Rosemary Butter Cookies in Cookies & Candies Bookazine 2015, p44

  • 1-1/4 cups sugar, divided
  • 4 teaspoons grated lemon peel, divided
  • 1 cup butter, softened
  • 2 large egg yolks
  • 3/4 teaspoon dried rosemary, crushed
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  1. Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon peel. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon peel. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
  2. Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment paper-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
  3. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed. Yield: about 2 dozen.
Originally published as Lemon & Rosemary Butter Cookies in Cookies & Candies Bookazine 2015, p44

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uh67 User ID: 8313149 256657
Reviewed Nov. 11, 2016

"These cookies are delicious. Not too sweet and bake up nice and crunchy. I will definitely add these to my Christmas cookie give away."

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