Greek Lemon Herb Cookies
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Greek Lemon Herb Cookies
2.5c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. butter, softened
1.25 c. sugar, divided
2 egg yolks
4 t. grated lemon peel, divided
1/2 t. dried rosemary leaves, crushed
Preheat oven to 375 degrees.
Combine flour, baking soda, and salt in large bowl.
Beat butter and 1 cup sugar in large bowl at medium speed until light and fluffy,
scraping side of bowl once.
Beat in egg yolks, 3 t. lemon peel, and rosemary.
Gradually add flour mixture.
Beat at low speed until well blended, scraping side of bowl once.
Combine remaining 1/4 c. sugar and 1 t. lemon peel in small bowl.
Roll tablespoonsfuls 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 10-12 minutes or until edges are golden brown.
Cool on wire racks.
Store tightly covered at room temperature or freeze up to 3 months.
Makes 4 dozen cookies.
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