I first tasted Rosemary Lemon cookies from a German bakery in town. Every time I visit I always make sure to pick up a couple. Rosemary and lemon are a great savory combination but also make great pairing for sweets as well. For the holidays a friend gave us a large rosemary plant shaped like a christmas tree. We had plenty of rosemary to spare, so off I went to replicate one of my favorite cookies.
I came across this recipe for rosemary cookies and added lemon zest, it ended up tasting exactly like the cookies from the bakery. I baked many batches of this recipe for holidays. My friends and family were pleasantly surprised with the unique combination. I think you will be too.
Makes 2 Dozen Cookies
adapted from Martha Stewart
2 sticks (8 oz.) unsalted butter at room temperature
3/4 cup granulated sugar
3/4 teaspoon coarse salt
zest of 1 medium sized lemon
1 teaspoon pure vanilla extract
1 large egg
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary
- Mix the butter and granulated sugar in an electric mixer until combined.
- Add salt, lemon zest, rosemary and the vanilla extract beat until light and fluffy approximately 3 minutes.
- Add the egg, mix until combined.
- Reduce the speed of mixer and add flour until just combined.
- Place the cookie dough on a large sheet of parchment paper. Roll dough into a log about 1 1/2 inch in diameter.
- Place the dough log in a paper towel tube to hold shape. Freeze for at least 1 hour.
- Preheat oven to 375. Cut log in 1/4 inch slices. Place on a baking sheet lined with parchment about 1” apart.
- Bake 15- 20 min. until edges appear golden in color. Allow to cool, then enjoy!