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
- Beat butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes, or until creamy. Beat in egg yolks and vanilla.
- 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.
- 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.
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
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is corn flour the same as corn meal?