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| ROSEMARY LEMON COOKIES | |
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1 c. all-purpose flour 1/2 c. butter 1/2 c. sugar 1 egg yolk, beaten 1/2 tsp. vanilla 2 tbsp. minced fresh rosemary 1 3/4 tsp. grated lemon rind Powdered sugar Combine flour and butter in a bowl, cut in butter with pastry blender until mixture resembles coarse meal. Add sugar mixing well. Add egg yolk, vanilla, rosemary and lemon rind. Blend well. Roll dough to 1/8 inch thickness between sheets of wax paper. Sprinkle on side of cookie dough with powdered sugar. Cut dough with a 2 inch cookie cutter; place on ungreased cookie sheets with sugar side up. Bake at 350 degrees for 10 minutes. Yield 3 dozen. | |
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recipe reviews #178229
Sharon Butler (Connecticut) says:
I made this recipe three times for library and church events (Dec 2018-June 2019). It is an easy recipe to double. For the last step, I put powdered sugar on parchment paper, roll individual cookies in sugar before baking.(It seems easier than rolling cookie dough between wax paper then cutting out.) The baked cookies are delicious, received many compliments.
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