Meyer Lemon-Rosemary Cookies

Ingredients

• 2 sticks Sticks Butter, Room Temperature
• ¾ cups Granulated Sugar, Extra For Dusting
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Fresh Rosemary, Finely Chopped (no Substitution)
• 2 teaspoons Grated Meyer Lemon Zest (can Use Regular)
• ½ teaspoons Salt
• 2-¼ cups All-purpose Flour

Preparation Instructions

Cream butter and sugar until light and fluffy. Add the egg and vanilla, mix until blended. Add the rosemary, lemon zest, salt and flour and mix well.

Divide dough in half and shape into logs. Roll logs up in wax paper about 1 ½ inch in diameter. Chill for at least 1 hour.

Preheat oven to 375ºF. Cut logs into ¼-inch slices, roll in sugar and place on parchment-covered baking sheet. Bake for 12-15 minutes or until the edges are pale brown.

Recipe from Teri Bell of Miss Sophie’s Marketplace.