Lemon-Rosemary Slices

Lemon-Rosemary Slices

A sophisticated cookie with a touch of lemon and rosemary makes a pleasing complement to tea.

Prep Time

25

Minutes

Total Time

2:35

Hrs:Mins

Makes

 

About 6 dozen cookies

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.
Makes About 6 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
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:

1 Serving (1 Cookie)
  • Calories 25
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 1g,),
  • Cholesterol 5mg;
  • Sodium 20mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
  • Protein 0g;
Percent Daily Value*:
    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.