- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
Ingredients
For the Cookie:
- 1 c (2 sticks) unsalted butter, softened to room temperature
- 3/4 c granulated sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon extract
- 1 1/2 tbsp. fresh rosemary, finely chopped
- 1 tbsp. grated lemon zest
- 2 1/4 c all purpose flour
- 1 tsp. salt
For the Optional Lemon Glaze:
- 1 c powdered sugar
- 4 tsp. freshly squeezed lemon juice
Instructions
- Using a stand or hand-held mixer, cream butter and sugar until light and fluffy. Turn the mixer to low and add the egg and vanilla, scraping down the sides to incorporate. Add the chopped rosemary, lemon zest, and salt. Slowly add in the flour until well incorporated.
- Divide dough in half and form into two discs about 1 inch thick. Wrap each disc well in plastic wrap and refrigerate for 45 minutes minimum, or until firm.
- Preheat oven to 350 F. After removing the dough from the refrigerator, roll dough to 1/4 inch thickness. Cut out cookies with your favorite cookie cutters. Space evenly on a silpat or parchment-lined baking sheet. Bake for 12-15 minutes or until the edges are golden brown. Enjoy!
- To make the optional glaze: whisk together the powdered sugar and lemon juice, adding more lemon juice if necessary to thin the glaze.
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