Lemon Rosemary Cookies
Serving Size:44|Prep Time:15minutes|Cook Time:12-14minutes
Directions
  1. Preheat oven to 350°F.
  2. Whisk together flour, rosemary and salt in a medium bowl and set aside.
  3. 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.
  4. 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.
  5. Cut into slices about 1/4 inch thick and place on a parchment lined baking sheet.
  6. 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
Ingredients
  • 2cupsall-purpose flour
  • 4 ½teaspoonsminced fresh rosemary leaves
  • ¼teaspoonsalt
  • 1cupLulubelle’s™ Creamery unsalted butterroom temperature
  • ½cupgranulated sugar
  • 3tablespoonslemon juice
  • 1teaspoonlemon zest
  • ½teaspoon vanilla
AllergensMilk, Wheat