Recipes
Ingredients
- 2 cups all-purpose flour
- 4 ½ teaspoons minced fresh rosemary leaves
- ¼ teaspoon salt
- 1 cup Lulubelle's™ Creamery unsalted butter room temperature
- ½ cup granulated sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla
Nutritional Information
- Rosemary contains rosmarinic acid, a type of antioxidant used as a natural preservative.
- Lemons are rich in vitamin C, which supports proper immune function.
- Preheat oven to 350°F.
- Whisk together flour, rosemary and salt in a medium bowl and set aside.
- Cream butter and sugar together in a stand mixer or large bowl. Add lemon juice, lemon zest and vanilla. Mix until incorporated. Gradually add flour mixture.
- Place cookie dough down the center of a piece of plastic wrap. Roll into a cylinder 2 inches in diameter and 11 inches long. Chill for at least one hour.
- Cut into slices about 1/4 inch thick and place on a parchment lined baking sheet.
- Bake for 12-14 minutes and allow to cool on baking sheet.
Chef's Narrative
Herbaceous and citrusy, these cookies are the perfect accompaniment to a nice cup of tea.
Dough can be frozen for up to 6 months. To use, remove from freezer, and refrigerate overnight, slice and bake.
Recipe Substitutions
Nutrition Facts:
Allergens:
Milk, Wheat
Chef's Narrative
Herbaceous and citrusy, these cookies are the perfect accompaniment to a nice cup of tea.
Dough can be frozen for up to 6 months. To use, remove from freezer, and refrigerate overnight, slice and bake.
Recipe Substitutions
Nutrition Facts:
Allergens:
Milk, Wheat
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Ingredients
Nutritional Information
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