Lemon-Rosemary Slices

  • Prep 25 min
  • Total 2 hr 35 min
  • Servings 72

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

Steps

  • 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 375°F. 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.

  • 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 Facts

Serving Size: 1 Cookie
Calories
25
Calories from Fat
10
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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