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Lemon-Rosemary Butter Cookies

Vegetarian Times Issue: April 1, 2008   p.67

The rosemary and lemon aromas of these cookies will make your kitchen smell like an Italian bakery.

Directions

  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.

Member Rating: 1111

ingredient list

Makes about 40 cookies

  • 4 oz. (1 stick) butter, softened
  • 1/4 cup sugar
  • 1 tsp. finely chopped rosemary
  • 1/2 tsp. finely grated lemon zest
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/3 cup corn flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup turbinado or sanding sugar for decorating

Nutritional Information

Per COOKIE:

Calories 48
Protein 1g
Total Fat 2.5g
Saturated Fat 1.5g
Carbs 6g
Choelsterol 16mg
Sodium 63mg
Fiber 1g
Sugar 3g
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Comments

By mary on Jun 29, 2009:
is corn flour the same as corn meal?

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