LEMON-ROSEMARY SLICES
A sophisticated cookie with a touch of lemon and rosemary makes a pleasing complement to tea.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 72
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
- Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Flatten sides to form triangle. Wrap and refrigerate about 2 hours or until firm.
- Heat oven to 375°F. Mix 3 tablespoons sugar and 1 teaspoon lemon peel. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg
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