| 1/2 | cup butter or margarine, softened |
| 1/2 | cup sugar |
| 2 | teaspoons grated lemon peel |
| 1/2 | teaspoon finely chopped fresh or 1/8 teaspoon crumbled dried rosemary leaves |
| 1 | egg |
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1/4 | teaspoon baking soda |
| 1/8 | teaspoon salt |
| 3 | tablespoons sugar |
| 1 | teaspoon grated lemon peel |
| 1. | In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. |
| 2. | Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Flatten sides to form triangle. Wrap and refrigerate about 2 hours or until firm. |
| 3. | Heat oven to 375ºF. Mix 3 tablespoons sugar and 1 teaspoon lemon peel. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. |
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| Cookie dough can be covered and refrigerated up to 24 hours before baking. To freeze refrigerator cookie dough, wrap rolls of dough in freezerproof wrap.
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Nutrition Information:
25 ( 10); 1g ( 1g, ncg); 5mg; 20mg; 4g ( 0g, ncg); 0g 0%; 0%; 0%; 0% 0 ; 0 nc