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Lemon-Rosemary Slices

 7 Ratings
3 Comments
  • Prep Time 25 min
  • Total Time 2 hr 35 min
  • Servings 72
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A sophisticated cookie with a touch of lemon and rosemary makes a pleasing complement to tea.

Ingredients

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

Directions

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
25
Calories from Fat
10
% Daily Value
Total Fat
1g
0%
Saturated Fat
1g
0%
Cholesterol
5mg
0%
Sodium
20mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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