Lemon-Rosemary Butter Cookies
Recipe from Vegetarian Times

The rosemary and lemon aromas of these cookies will make your kitchen smell like an Italian bakery.


Lemon-Rosemary Butter Cookies

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Servings: Makes about 40 cookies
Related Categories: Cookies, Desserts, Low Calorie, Low Carb, Low Fat, Low Sodium, Vegetarian
 
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Ingredients
  • 4  ounces
    (1 stick) butter, softened
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  • 1/4  cup
    sugar
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  • 1  teaspoon
    finely chopped rosemary
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  • 1/2  teaspoon
    finely grated lemon zest
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  • 2 
    egg yolks
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  • 1  teaspoon
    vanilla extract
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  • 1  cup
    flour
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  • 1/3  cup
    corn flour
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  • 1-1/2  teaspoons
    baking powder
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  • 1/4  teaspoon
    salt
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  • 1/2  cup
    turbinado or sanding sugar for decorating
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Directions
1.
Beat butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes, or until creamy. Beat in egg yolks and vanilla.
2.
Whisk together flours, baking powder, and salt in bowl. Add to butter mixture, and beat until just combined. Shape into 2 1-inch-wide logs. Wrap in wax paper, and chill 2 hours.
3.
Preheat oven to 325 degrees F. Spray 2 baking sheets with cooking spray. Slice cookies into 1/3-inch-thick rounds. Place turbinado sugar in bowl and press one cut side of cookies into sugar. Place sugar-side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms. Transfer to wire racks to cool.
Nutrition information
Calories 48, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 16 mg, Sodium 63 mg, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, Sugars 3 g Percent Daily Values are based on a 2,000 calorie diet
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