I am starting to see posts around blog-land about lemons coming into season. Lemon is a favorite fruit and used in so many different ways for many people for so many reasons. Lemonade on a hot summer day. Lemon cakes. Candied lemon peels. I could go on and on and on.
For a recent cookie exchange with an herbal culinary group that I am involved in I thought long and hard about what I was going to make. Last year I had the brilliant idea to make cardamon peanut brittle, which didn’t work and it forced me to regroup and come up with something else. The day before I needed to have 12 dozen herbal cookies I fell back on a basic Mexican Wedding cookie and added the cardamon to it. They turned out great.
This year I made rosemary lemon cookies. Man-o-man were they good.
1 cup unsalted butter – soft
¾ cup sugar
2 tsp snipped fresh rosemary
2 tsp finely grated lemon peel
½ tsp baking powder
¼ tsp salt
1 tsp vanilla
2 1/4 cups flour
Line cookie sheet with parchment.
Beat butter, sugar, rosemary, lemon, baking powder, salt and vanilla in electric mixer until completely combined.
Beat in flour, one cup at a time until it is all combined.
Shape dough into 1-inch balls.
Flatten balls with the bottom of a glass that is buttered and dipped in sugar.
Bake at 400F for approx. 8 min, or until lightly browning on edges.
Allow to cool on cookie sheet for 1 minute.
Transfer to cooling rack
Makes approx 40 cookies
You will taste the lemon right away and after a few seconds have gone by the rosemary flavor will come through ever so slightly. I loved that.
I also loved the thinness and crunch that these cookies had, and I can see myself using this cookie base for other herbs and spices like ginger and cinnamon.
Do you prefer a crunchy, crispy cookie or one that is soft?
You can see what else I am up to over at Sincerely, Emily. The topics are varied, as I jump around from gardening to sewing to making bread or lotion and many things in between.