Rosemary Butter Cookies
- 1 c butter, room temperature
- 3/4 c granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 Tb finely chopped fresh rosemary
- 1 Tb freshly squeezed lemon juice
- Zest from 1 lemon
- 1 tsp salt
- 1/2 c brown sugar for rolling
Preheat the oven to 325 degrees.
Cream the butter and white sugar on high speed with an electrice mixer until light and fluffy abut 4 minutes. Add the egg and vanilla. Beat well.
Add the flour, rosemary, lemon juice, zest and salt. Mix well.
Divide the dough in half and roll into a log and 11/2 inches in diameter, wrap in aparchement and refigerate for a few hours. (you can place the dough in the freezer for 1 hour if you are in a hurry)
Unwrap, roll the log in the brown sugar, slice into 1/2 inch disks and back on parchment for about 20 mins.