Lemon Rosemary Buttons! And they are cute as buttons! This recipe is also from Sunset Magazine. They are buttery and crumbly and the icing is soooo delicious! I wasn't sure what to make of eating the rosemary sprig but it added the perfect touch and wasn't "woody" like I was afraid of. You can always leave it out too, there is still rosemary in the cookie dough.
Here's the recipe!
Lemon Rosemary Buttons-
2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar
1/4 tsp. salt
2 lemons
Fresh Rosemary
1 1/2 cups powdered sugar
1. Preheat oven to 325 degrees. Mix flour, butter, granulated sugar, salt, zest of one lemon and 1 tsp. chopped fresh rosemary in the bowl of a stand mixer on low speed until just blended. Increase speed to medium and mix until dough is no longer crumbly and just comes together.
2. Form dough into a disk; chill 30 minutes. On a lightly floured work surface, roll dough 1/2 in. thick. Cut dough into circles with a 1 1/2 in cookie cutter. Arrange cookies 1 in. apart on baking sheets and chill 15 minutes. Bake until light golden brown, 12 to 15 minutes. Mix 1 1/2 cups powdered sugar with 2 Tbsp fresh lemon juice and the finely grated lemon zest of 1 lemon. Sppon 1/2 tsp. glace over each cooled cookie, spreading with back of spoon, and press 1 rosemary sprig into glaze. Makes 32.
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