nutritional information

Per COOKIE:

  • Calories: 48
  • Protein: 1 g
  • Total Fat: 2.5 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 6 g
  • Cholesterol: 16 mg
  • Sodium: 63 mg
  • Fiber: 1 g
  • Sugar: 3 g

Lemon-Rosemary Butter Cookies

Lemon-Rosemary Butter Cookies

Makes about 40 cookies

The rosemary and lemon aromas of these cookies will make your kitchen smell like an Italian bakery.
  • 4 oz. (1 stick) butter, softened
  • ¼ cup sugar
  • 1 tsp. finely chopped rosemary
  • ½ tsp. finely grated lemon zest
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 1 cup flour
  • ⅓ cup corn flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup turbinado or sanding sugar for decorating

1. Beat butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes, or until creamy. Beat in egg yolks and vanilla.

2. Whisk together flours, baking powder, and salt in bowl. Add to butter mixture, and beat until just combined. Shape into 2 1-inch-wide logs. Wrap in wax paper, and chill 2 hours.

3. Preheat oven to 325°F. Spray 2 baking sheets with cooking spray. Slice cookies into 1/3-inch-thick rounds. Place turbinado sugar in bowl and press one cut side of cookies into sugar. Place sugar-side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms. Transfer to wire racks to cool.

April 2008

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comments

I substituted plain yogurt for the butter, added chopped candied lemon meyer peel, and used extra flour instead of corn flour. They turned out amazing and melted in your mouth. Yum!

Heather - 2013-12-07 20:14:25

Just tried it. My first batch were burnt black. But I believe it is because I have a gas oven. I turned the oven down to 250 and cooked for 15 minutes. Now I recommend you triple the recipe! Its really good. Subtly sweet. Crumbles in your mouth. And with the rosemary and lemon the flavors make you smile and satisfied that its not just another cookie. I think it would taste very good with tea. I also think when you make this recipe you might want to make lemon meringue with it. Maybe that way you'll have use with a lemon with no rind and left over egg whites.

Susan - 2012-12-19 21:40:45

Followed directions exactly and they turned out terrible! They didn't spread out or rise in the oven, and they didn't hold together. Awful.

ChrisC - 2011-04-23 14:31:05

What a hit! A wonderful addition to the cookie recipes, we often use. Very refreshingly lemony. The cookie had a really great texture to them as well. The Rosemary just added that little extra flavor. Would go excellent with some fresh iced tea.

BeeD - 2011-02-20 14:53:21

Can you freeze the dough?

Janine - 2011-02-15 22:11:18

I just made these cookies, and they are delicious! My whole family really enjoyed them, and they were very quick and easy to make. Perfect size, too.

Cari - 2011-02-07 19:17:13

I didn't have corn flour in the house and just used 1 1/3 cup flour. The cookies turned out great and were a huge hit with the group I served them to. These are delicious and are really pretty cookies when you decorate them with different colors of sugar.

Cathy Kemmerlin - 2010-12-25 23:45:59

Similar. Corn meal is a slightly coarser grind. I stick with corn flour when the recipe calls for it. Had a bad experience trying to use corn meal in replace of corn flour.

Alexandra - 2010-05-18 01:43:34

is corn flour the same as corn meal?

mary - 2009-06-29 12:09:23

Chris, it sounds like you over combined the dough.

Sandy - 2011-09-01 05:01:28