Glazed Rosemary Lemon Butter Cookies

Name: Glazed Rosemary Lemon Butter Cookies
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Ingredients: 2 cup all-purpose flour; ½ tsp baking powder; ¼ tsp salt; 1 cup (2) unsalted butter, softened; 1 cup granulated sugar; 2 large egg yolks; 2 tsp vanilla extract; 2 tbsp lemon zest, grated; 1¼ tsp fresh rosemary, chopped; lemon glaze (see recipe on page 360)

These butter cookies blend the woody aroma of rosemary with bright, tangy lemon, finished with a drizzle of lemon glaze for extra flavor.

1h 40m

Medium

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Ingredients

all-purpose flour 2 cup

baking powder ½ tsp

salt ¼ tsp

unsalted butter, softened 1 cup (2)

granulated sugar 1 cup

large egg yolks 2

vanilla extract 2 tsp

lemon zest, grated 2 tbsp

fresh rosemary, chopped 1¼ tsp

lemon glaze (see recipe on page 360)

Instructions

Mix the dry ingredients

Sift the flour, baking powder, and salt into a medium bowl and set aside.

Make the dough

Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 30 seconds until creamy. Add the sugar and beat for about 1 minute until combined. Add the egg yolks, vanilla, lemon zest, and rosemary and beat until combined. Scrape down the bowl and beat for 30 seconds more. Reduce the speed and add the dry ingredients, mixing until a smooth dough forms.

Shape and chill

Turn the dough out onto a work surface and divide in half. Shape each piece into a log about 11 inches long and 1¼ inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour until firm (or refrigerate for up to 3 days).

Prepare for baking

Adjust the oven rack to the center position and preheat to 350°F.

Make the glaze

Prepare the lemon glaze according to the directions on page 360. Set aside.

Slice and bake

Unwrap one log (leave the other in the refrigerator for later use). Cut into ¼-inch-thick rounds, cutting only enough to fill one baking sheet, and arrange on an ungreased baking sheet about 1 inch apart. Return the remaining dough to the refrigerator. Bake for 9 to 11 minutes, until the edges just begin to turn golden brown. Transfer the cookies to a wire rack and cool for only 2 to 3 minutes (glaze while warm).

Glaze the cookies

Using a small offset metal spatula, spread about ½ teaspoon of glaze thinly over each warm cookie. Transfer the cookies to a wire rack to cool completely. Repeat the cutting, baking, and glazing process with the remaining dough.