Rosemary Butter Cookies

Rosemary Butter Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    c butter, room temperature

  • ¾

    c granulated sugar

  • 1


  • 1

    tsp vanilla

  • 2

    Tb finely chopped fresh rosemary

  • 1

    Tb freshly squeezed lemon juice

  • Zest from 1 lemon

  • 1

    tsp salt

  • ½

    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.


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