Lemon Rosemary Tea Cookies

I made these cookies the first time back in April for the LA Food Bloggers Bake Sale. Being a lemon lover, I think these are perfect cookies. They go perfectly with a nice cup of tea! Be warned, these are fairly tart and the rosemary gives them an unusual herbal tone.

As an extra bonus, they are icebox cookies, so you can always have some on hand when guests pop over!

Lemon Rosemary Tea Cookies

Ingredients:

1 cup butter, softened
1/2 cup sugar
3 TBLS fresh lemon juice (please do not use the fake stuff! Buy a lemon! It will make all the difference in this cookie! Plus, you’ll need the real thing for the next ingredient.)
1 tsp fresh lemon zest
1/2 tsp pure vanilla extract
2 cups AP flour
4 1/2 tsp minced fresh rosemary
1/4 tsp salt

Directions:

Heat oven to 350 degrees

In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and extract.

Combine the flour, rosemary and salt, then gradually add to the creamed sugar mixture. Mix well.

Shape dough into two, 12 inch rolls. Wrap each one in parchment paper and then plastic wrap. Freeze 30 minutes or until firm. Unwrap and cut into 1/4 inch slices.

Place 2 in. apart on a parchment lined cookie sheet. Bake for 8 – 10 minutes. Cool for two minutes before removing to a wire rack. Store in airtight containers.

Lemon Rosemary Tea Cookies

Print Recipe

Lemon Rosemary Tea Cookies Print Recipe

Ingredients

• 1 cup butter softened
• 1/2 cup sugar
• 3 in TBLS fresh lemon juice (please do not use the fake stuff! Buy a lemon! It will make all the differencethis cookie! Plus you'll need the real thing for the next ingredient.)
• 1 tsp fresh lemon zest
• 1/2 tsp pure vanilla extract
• 2 cups AP Flour
• 4 1/2 tsp minced fresh rosemary
• 1/4 tsp salt

Servings:

Instructions

1. Heat oven to 350 degrees
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and extract.
3. Combine the flour, rosemary and salt, then gradually add to the creamed sugar mixture. Mix well.
4. Shape dough into two, 12 inch rolls. Wrap each one in parchment paper and then plastic wrap. Freeze 30 minutes or until firm. Unwrap and cut into 1/4 inch slices.
5. Place 2 in. apart on a parchment lined cookie sheet. Bake for 8 - 10 minutes. Cool for two minutes before removing to a wire rack. Store in airtight containers.

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