1 1/4 c All-purpose flour 1/2 ts Vanilla
1/2 c Butter or margarine 2 tb Fresh rosemary ; minced
1/2 c Sugar 1 3/4 ts Lemon rind ; grated
1 Egg yolk ; beaten
Recipe by: From Some Like it With Herbs, Huntsville Herb Society
Cookbo
Preheat oven to 350. Combine flour and oleo or butter in a bowl; cut
in butter until mixture resemble coarse meal. Add sugar, mixing
well. Add egg yolk, vanilla, rosemary, and lemon rind. Blend well.
Roll dough into 1/8 inch thickness between sheets of waxed paper.
Sprinkle one side of cookie dough with powdered sugar. Cut dough
with a 2 inch cookie cutter.
Place on ungreased cookie sheet with sugar side up. Bake for 10
minutes.
Makes 3 dozen. Rosemary-Lemon Cookies 2: same ingredients as above,
mix as
above but roll into 2 oblog rolls, wrap in waxed paper, freeze
overnight.
Unwrap rolls and slice as thin as possible. Place on lightly greased
baking sheet and bake for 10 minutes. Makes 3 dozen. This recipe
doesn’t say what to do with the powdered sugar.
Yields
1 servings