Recipe: Rosemary Citrus Cookies

This is another submission to the Weekend Cookbook Challenge by Alicat and Sarah. Found these cookies in a baking cookbook that I’ve been using lately for my scone-tacular scones. We have a giant rosemary bush that grows our backyard. It’s a native plant to Texas and grows really well in our climate. The lemon juice give these snappy cookies a light and refreshing flavor, good for warm days with a tall glass of sweat tea.

Ingredients
- 2 TBSP butter, softened
- 4 TBSP sugar
- 1 egg, separated
- 1 ¾ cup all-purpose flour
- 4 TBSP lemon juice
- 2 Tsp finely chopped rosemary

Preheat oven to 350 degrees Fahrenheit. Lightly grease 2 cookie sheets.

Cream the butter and sugar together until the mixture is light and fluffy. Add the lemon juice, egg yolk, and rosemary. Mix well.

Slowly stir in the flour until a soft dough ball forms. You may have to form the ball by hand after the liquid is absorbed. Wrap the dough ball in plastic wrap and refrigerate for 30 minutes.

On a lighlty floured surface, roll out the dough very thin, about 1/4 inch. Using a small cookie cutter about 2 inches wide, cut out about 20-25 cookies (for this one, I used a tulip shape, so we only got about 18 cookies). Place cookies on prepared baking sheets.

Lightly brush the egg white on the cookies and sprinkle with sugar. Bake in oven for 15 minutes. Remove to wire rack to cool.

Related posts: Mexican Chocolate Scones, Honey Ginger Scones