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Greek Lemon-Herb Cookies




Source of Recipe


Editors of Easy Home Cooking Magazine


List of Ingredients




2-1/2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
1-1/4 cups sugar, divided
2 egg yolks
4 teaspoons grated lemon peel, divided
½ teaspoon dried rosemary, crushed

Recipe



Preheat oven to 375°F. Combine flour, baking soda and salt in small bowl.

Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg yolks, 3 teaspoons lemon peel and rosemary. Gradually add flour mixture. Beat at low speed until well blended.

Combine remaining 1/4 cup sugar and 1 teaspoon lemon peel in shallow bowl. Shape tablespoonfuls of dough into 1-inch balls; roll in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets. Press balls to 1/4-inch thickness using flat bottom of drinking glass.

Bake 10 to 12 minutes or until edges are golden brown. Remove cookies to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.