Best Lemon Rosemary Butter Cookies Recipes

Lemon & Rosemary Butter Cookies image

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 8

1-1/4 cups sugar, divided
4 teaspoons grated lemon zest, divided
1 cup butter, softened
2 large egg yolks, room temperature
3/4 teaspoon dried rosemary, crushed
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.

Nutrition Facts :

Lemon Rosemary Butter Cookies image

Number Of Ingredients 9

4 ounces unsalted butter
1/4 cup sugar
1 teaspoon finely chopped rosemary
2 egg yolks
1 teaspoon vanilla
1 cup flour
1/3 cup corn flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Steps:

Cream butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes. Beat in egg yolks and vanilla.
Whisk together both flours, baking powder and salt in separate bowl.
Shape into 2 1-inch wide logs. Wrap in wax paper and chill 2 hours.
Preheat oven to 325 degrees. Spray 2 baking sheets with cooking spray. Slice logs into 3/8 inch thick rounds. Press one side of each cookie into sugar. Place sugar side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms. Trasfer to wire racks to cool.