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Rosemary and lemon are paired together in this sweet sandwich cookie!
Preheat the oven to 400°F. Prepare your cookie sheets with parchment paper or a Silpat.
In a large bowl, beat the butter on medium speed until creamy. Add the sugar, rosemary, lemon zest, baking powder, and salt, and beat until combined. Scrape the bowl to ensure everything is well incorporated. Beat in the vanilla, and then add the flour.
Shape the dough into 1-inch balls, and place on the cookie sheets. With the bottom of a glass dipped in sugar, flatten each ball to 1/2-inch thickness. Bake for about 8 minutes or until the bottoms are lightly browned. Cool completely.
In a small bowl, combine the lemon butter and mascarpone cheese. Spread on the bottom sides of half of the cookies, and top with the remaining cookies to make sandwiches. Layer sandwich cookies between sheets of waxed paper in an airtight container. Store in the refrigerator or freeze.
This recipe is barely adapted from Better Homes and Gardens, December 2012.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!