We got a lot of requests for this recipe at the Wine Walk. My long-time friend and Bekah Kate’s employee Dawn made these for me and I fell in love! It is originally out of a Vegetarian cookbook.
Lemon Rosemary Butter Cookies
1 Stick Butter
1/4 cup sugar
1 t finely chopped rosemary ( I like to use a mortar and pestle to make it even finer)
1/2 t finely grated lemon zest
Beat the above 4 ingredients until creamy
Beat into above:
2 egg yolks
1 t vanilla
Mix together and add to above:
1 cup flour
1/2 cup corn flour
1 1/2 t baking powder
1/4 t salt
Shape into 2 – 1 inch logs, wrap in wax paper and chill for 2 hours.
Spray sheet w/cooking spray or use parchment paper or silpat liner.
Slice into 1/2 in rounds.
Place 1/2 cup turbinado or sanding sugar in bowl and press one side of each cookie into it.
Place sugar side up on baking sheet.
Bake at 325 degrees for 15 minutes.
Make 40 cookies.