Rosemary Butter Cookies
1 cup butter, room temperature
¾ cup granulated sugar
1 teaspoon vanilla
2½ cups flour
2 tablespoons finely chopped fresh rosemary
1 tablespoon freshly squeezed lemon juice
Zest from 1 lemon
1 teaspoon salt
½ cup brown sugar for rolling
Instructions: Preheat the oven to 325 degrees.
Cream the butter and sugar on high speed with an electric mixer until light and fluffy, about 4 minutes. Add the egg and vanilla. Beat well.
Add the flour, rosemary, lemon juice, zest and salt. Mix well.
Divide the dough in half and roll into a log about 11/2 inches in diameter, wrap in parchment and refrigerate for a few hours. (You can place the dough in the freezer for 1 hour if you're in a hurry.) Unwrap, roll the log in the brown sugar, slice into ½-inch disks and bake on parchment for about 20 minutes
nancy, this is for you
the headline said these just might be your new fave cookies
i'd try them except for the citrus