These cookies were super simple to prepare, and lasted a really long time. They were savory, sweet, and with an intense lemony tang.
Ingredients
1 stick of butter
0.5 cup brown sugar
1 egg yolk
zest of a lemon
1 tbsp lemon juice
0.25 tsp salt
1 tbsp fresh rosemary
1 cup of flour
sugar for rolling
Preparation
Cream the butter with the brown sugar until fluffy.
Whisk in egg, lemon, and lemon juice.
Beat in salt, flour, and rosemary minced finely.
Roll into a 1-inch-diameter log in plastic wrap. Refrigerate for 2-3 hours.
Preheat oven to 350f. Line a sheet pan with parchment paper. Slice the cookie dough into thin (1/8-inch) slices and roll edges in sugar. Place onto cookie sheet.
Bake for 8-10 minutes, until edges are golden brown.
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