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Lemon-Rosemary Slices
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Prep Time:
25 minutes
Total Time:
2 hours 35 minutes
Lemon rosemary cookies - elegant pairing for tea.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon finely chopped fresh or 1/8 teaspoon crumbled dried rosemary leaves
  • 1 egg
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons sugar
  • 1 teaspoon grated lemon peel
Instructions:
  • Combine butter, 1/2 cup sugar, 2 teaspoons lemon peel, rosemary, and egg in a large bowl. Use an electric mixer on medium speed or mix with a spoon until well combined. Then stir in flour, baking soda, and salt.
  • Shape the dough into two 9-inch rolls, each 3/4 to 1 inch in diameter. Flatten the sides to form a triangle shape. Wrap and refrigerate for about 2 hours, or until firm.
  • Preheat the oven to 375°F. Combine 3 tablespoons of sugar with 1 teaspoon of lemon zest. Roll the dough in the sugar mixture to coat it evenly. Slice the dough into 1/4-inch pieces. Arrange them about 2 inches apart on an ungreased baking sheet. Bake for 5 to 8 minutes until the edges turn light brown. Quickly transfer the cookies to a wire rack to cool completely.

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