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Lemon Rosemary Cookies

This recipe comes baked with love from my neighbor Mandy.

Ingredients

Scale
  • 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

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In a standing mixer, cream butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and vanilla.
  3. Combine the flour, rosemary, and salt. Gradually add to the creamed mixture until well combined.
  4. 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.
  5. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
  6. To make the icing, whip butter, lemon juice, vanilla, and confectioners’ sugar until light and fluffy. Ice cookies.