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Lemon and Rosemary Cookies

Source of Recipe

Laurel


List of Ingredients


3/4 cup soft butter
1 cup sifted powdered sugar
1 egg
2 T grated lemon rind
1 T lemon juice
3/4 t vanilla
1-1/2 cups all-purpose flour
1/4 cup cornmeal
3/4 t baking powder
1/4 t eace: baking soda and salt
2 t finely chopped fresh rosemary


Recipe

In a large bowl, using an electric mixer, cream butter and sugar until fluffy; beat in egg. Beat in lemon rind, juice and vanilla.

In a separate bowl, mix together flour, baking powder, baking soda, salt and rosemary; stir into creamed mixture. Shape dough into a ball; cover with plastic wrap and refrigerate for 1 hour.

Roll dough into small balls, about 1 T of dough per cookie. Place on a lightly greased baking sheet, leaving about 2-inches between each cookie; flatten with a fork.

Bake in a 350 F oven for 15 to 17 minutes or until golden brown.

Makes about 40 cookies.

My sister made a lemon glaze for these cookies (lemon-yellow color) and then decoratively placed 2 rosemary “leaves” in the centers of each cookie.