Mix 3 tablespoons sugar and 1 teaspoon lemon zest. In large bowl, beat butter, 1/2 cup sugar, 1 tablespoon lemon zest, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Divide dough in half. Moisten the rim of a pint glass with one of the lemons you juiced. They’re a grown up cookie perfect with some tea. The result is her Lemon Rosemary Ginger Cookies. Total Time 35 minutes. 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Mix in rosemary, lemon zest and candied ginger. These rich Lemon Rosemary Butter Cookies are simple to make and have a wonderfully buttery, bright, herby flavor. Wrap the log with the wax paper and chill several hours or overnight. 2 %. To Make The Cookies: Using an electric mixer, cream butter and sugar until light and fluffy. Many families couldn’t even say goodbye. This super simple shortbread recipe is perfect for using rosemary because it pairs perfectly with the butteriness of shortbread without being overly sweet. Every fall, Sandra Burt of Towson digs up her rosemary plant from the garden and brings it inside in a pot. These casual lemon cookies are perfect for just enjoying in your kitchen or sharing with loved ones! Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon … Beat in the egg until well-combined. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. About five years ago, she was trying to figure out new things to do with the rosemary and decided to try it in a butter cookie and experiment with complementary flavors. Yeah, you read it correctly—this is a recipe for lemon rosemary sugar cookies! Cookies can be stored in an airtight container or zipper bags in the freezer until needed. Roll pieces of dough into 1-inch balls and arrange 2 inches apart on a lightly greased cookie sheet. Add the rosemary, cover and infuse for 10 minutes. The idea for this recipe was planted courtesy of the Rosemary Cookies with Tomato Jam recipes in David Lebovitz’s “Ready for Dessert: My Best Recipes “. They are nice and lemony, which I love, and the rosemary really compliments the flavor well. Roll dough in sugar mixture to coat. Transfer ginger snap cookie dust to a saucer and add a pinch of lemon zest and chopped rosemary. Strain, pour into favorite mug, squeeze fresh lemon, enjoy. 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