Lemon-Rosemary Slices

 

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.