The flavor profile of this cookie fascinated me. I love lemon cookies, and I love rosemary…so why not try a cookie with both? I bought a “Make Ahead Holiday” magazine to look for recipes as I prepared for Christmas. This recipe was one I knew I wanted to make right away. There are a few changes I would make, which I’ll explain in the Results/Analysis section. The cookie itself was delicious, but it was the process I would change.
Yields: 80 cookies Store: 3 days at room temperature or freeze up to 3 months
Ingredients:
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 C granulated sugar
- 3/4 C butter, softened
- 1 egg
- 2 Tablespoons finely shredded Meyer lemon peel or regular lemon peel (go with Meyer!)
- 1/4 C freshly squeezed Meyer lemon juice or regular lemon juice (go with Meyer!)
- 2 Tablespoons finely snipped fresh rosemary (I chopped up so it was more fine. I didn’t want large chunks.)
- 1 teaspoon lemon extract
- 1/2 C powdered sugar
