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Rosemary-lemon Cookies

Author/Submitted by: From Some Like it With Herbs, Huntsville Herb Society Cookbo
Servings: 1
Categories: Cookies / Desserts

1 1/4  cups  all-purpose flour
1/2  cup  butter or margarine
1/2  cup  sugar
1    egg yolk, beaten
1/2  teaspoon  vanilla
2  tablespoons  fresh rosemary, minced
1 3/4  teaspoons  lemon rind, grated
    Powdered sugar

Preheat oven to 350. Combine flour and oleo or butter in a bowl; cut in butter until mixture resemble coarse meal. Add sugar, mixing well. Add egg yolk, vanilla, rosemary, and lemon rind. Blend well. Roll dough into 1/8 inch thickness between sheets of waxed paper. Sprinkle one side of cookie dough with powdered sugar. Cut dough with a 2 inch cookie cutter. Place on ungreased cookie sheet with sugar side up. Bake for 10 minutes. Makes 3 dozen. Rosemary-Lemon Cookies 2: same ingredients as above, mix as above but roll into 2 oblog rolls, wrap in waxed paper, freeze overnight. Unwrap rolls and slice as thin as possible. Place on lightly greased baking sheet and bake for 10 minutes. Makes 3 dozen. This recipe doesn't say what to do with the powdered sugar.

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