Lemon Rosemary Cookie

Spring has sprung in Paso!!!!  These flowers are just by my front porch.  January and spring is here.  Well, It feels like it today. (Can you see the Christmas lights on my bushes. Crazy! ) I decided to try these cookies.  Wow, I sure enjoy the rosemary and lemon together.  I cut back on the rosemary because I did not think I would like it.  I am going to put the whole amount that it calls for next time I make them.    Awesome!   Love them!  I used Lemons from my Lemon tree and Rosemary from my rosemary bushes.   I am off to enjoy the beautiful spring day we are blessed to have this day!!!
   Hope you enjoy!!

Lemon Rosemary Cookies

Yields approximately 2 dozen, depending on how large you cut them

Ingredients
12 T butter, softened (6 oz)
3/4 cup sugar (5 oz)
1 T finely chopped fresh rosemary
Zest of 1 Meyer lemon
1 egg
2 1/4 cups AP flour (10 oz)
1/2 t vanilla extract
1/4 t kosher salt
2 t baking powder

Rundown

• Butter + sugar
• Add the lemon and rosemary
• Add the egg and vanilla
• Mix the dry ingredients together
• Add dry to wet
• Chill
• Shape
• Bake

Method
Cream the butter and sugar together on high speed for 3 minutes.  The mixture will be a very pale yellow.  Scrape the sides of the bowl and add the lemon zest and rosemary. Mix on low for a few seconds to combine.

Add the egg and vanilla. Beat again on medium-high speed until the texture is smooth and glossy, about 2 more minutes. Scrape the sides of the bowl.

In a separate bowl, stir the flour, salt and baking powder together with a fork until evenly combined. Add the dry ingredients to the batter and mix on medium low speed until a cohesive ball of dough forms.

Wrap the dough in plastic and refrigerate for one hour. If you are in a hurry, you can put the dough in the freezer for 15 minutes or so. Given the high butter content of the dough, we need it to be quite chilly for shaping and cutting.

Preheat the oven to 350 and line a baking sheet with parchment or a Silpat. Working with no more than half the dough at a time, roll it to 1/4 inch thickness and cut rounds with cookie or biscuit cutters. Alternatively, roll the dough into a log and cut small disks, shaping the edges with your fingers after cutting to create a uniform cookie. Leave at least an inch of space between each cookie as you place them on the sheet. Bake for 12 minutes, or until the edges are ever so slightly golden.  Cool 5 minutes on the cookie sheet before transferring to a wire rack.  

I got the recipe from  http://saltyspoon.com/index.php/2010/03/lemon-rosemary-cookies/   I rolled them thicker than the 1/4 inch and cooked them till just lightly browned.  I then added a glaze on the top of a cooled cookie.  

Mix 1½ cups powdered sugar with 2 tbsp. fresh lemon juice and the finely shredded zest of 1 lemon. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with back of spoon, and press 1 rosemary sprig into glaze.