Imagine how pleasant a surprise sweet and savory cookies will be. Bursts of rosemary and a bite of lemon make this recipe well worth doubling.
Preheat the oven to 400 degrees.
In a mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds.
Add the sugar, rosemary, lemon peel, baking powder and salt. Beat until combined, scraping the sides of the bowl.
Slowly stir in the flour until it is mixed in the dough.
Shape the dough into 1-inch balls and place them 2 inches apart on a cookie sheet.
Wet the bottom of a glass with water, dip it in sugar, and use it to flatten the cookies to a œ-inch thickness.
Bake 8 minutes or until bottoms are lightly browned.
1 cup unsalted butter, softened
¾ cup sugar
2 tsp. fresh rosemary
1 tsp. finely shredded lemon peel
½ tsp. baking powder
¼ tsp. salt
2¼ cups all-purpose flour
¾ cup sugar
2 tsp. fresh rosemary
1 tsp. finely shredded lemon peel
½ tsp. baking powder
¼ tsp. salt
2¼ cups all-purpose flour
This article appears in Dec 1-31, 2008.