Sometimes me think what is love, and then me think love is what last cookie is for. Me give up the last cookie for you. ~ Cookie Monster
Not too long ago my neighbor Mandy showed up at the turquoise table with a platter of Lemon Rosemary Cookies. Our neighborhood Front Yard Friday was adapted this particular Good Friday for an eggstravaganza. We lost count of how many kids showed up to dye Easter eggs and just rolled with chaos that came with hundreds of hard boiled eggs, dozens of spilled dye cups, and endless confetti from the endless supply of cascarones.
I would have loved these cookies under any circumstance, but on that particular afternoon these shortbread bites spiked with lemon and fresh rosemary tasted like a little morsel of heaven.
When the platter had made the rounds and there was only one cookie left, there was a moment of truth between me and my neighbor. We both offered the final cookie with a magnanimous gesture volleying the “no you take it” schtick back and forth like we meant it.
When it finally occurred to us to split the last cookie I renamed them Love Your Neighbor Cookies.
Speaking of loving your neighbor, I’m over at my friend Deidra Riggs’ blog today. I’m sharing a post called 6 Ways To Get-To-Know Your Neighbor. Come join us at Deidra’s and read how our neighborhood opened our front doors and started looking for opportunities to get to know each other in more meaningful ways.
If you don’t already know Deidra, take some time and linger at her place. You will feel like you’ve met a long lost friend! She is a gifted writer, inspiring speaker, and she’s jumped out of an airplane and lived to give a TED Talk about it!
And, if you found your way to my table via my friend I’m so glad you are here.
Lemon Rosemary Cookies
This recipe comes baked with love from my neighbor Mandy.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- FOR THE COOKIES:
- 1 cup butter, softened
- 1/2 cup sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon peel, grated
- 1 teaspoon vanilla
- 2 cups flour
- 4 teaspoons fresh rosemary, finely chopped
- 1/4 teaspoon salt
- FOR THE ICING:
- 1/2 cup butter
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 3 cups confectioners’ sugar
- Pre-heat oven to 350 degrees.
- In a standing mixer, cream butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and vanilla.
- Combine the flour, rosemary, and salt. Gradually add to the creamed mixture until well combined.
- Shape dough into two 12-in rolls. Wrap in plastic wrap and freeze for 30 minutes or until firm. Cut into 1/4-in slices. Place 2-in apart on an ungreased baking sheet.
- Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
- To make the icing, whip butter, lemon juice, vanilla, and confectioners’ sugar until light and fluffy. Ice cookies.