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Rosemary-Lemon Sugar Cookies
from the kitchen of Sharmagne Leland-St. John

2 cups unbleached white flour
2 cups granulated sugar
2 Meyer lemons
2 tablespoons fresh rosemary, chopped
1 teaspoon vanilla
1 teaspoon salt
¾ cup sweet butter
1 large egg
1 teaspoon baking soda
¼ cup rosemary flowers

In a large bowl combine the egg, vanilla and freshly squeezed lemon juice.
In a medium sized bowl combine the flour, baking soda, rosemary and salt.
In the bowl of your mixer cream together the butter and 1 ½ cups sugar
until it is light and fluffy.

Add the lemon, egg, vanilla and lemon juice. Mix until thoroughly blended.
Set the mixer on low speed and slowly add the flour mixture.

Cover and let chill in the refrigerator for 4 ½ hours.

Preheat the oven to 350º F.

Remove the dough from the refrigerator. With moist hands, form dough into balls.
Roll the balls in the remaining sugar and place on greased cookie sheet.
Bake for 10-15 minutes.

Sprinkle with rosemary flowers and let cool.


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