Meyer Lemon and Rosemary Cookie

Difficulty: Easy             Yield: 2 ½ dozens

Ingredients

• 275 g Unsalted Butter {Cubed}
• 130 g White Granulated Sugar
• 440 g All-Purpose Flour {Sifted}
• 1 Teaspoon Baking Powder
• Pinch of Salt
• 1 Tablespoon Meyer Lemon Zest
• 6 Tablespoons Meyer Lemon Juice
• 2 Tablespoons Chopped Rosemary

Procedure

Pre-heat the oven at 350° F.

In a mixer, turn the butter and the sugar into a soft, creamy mixture. Combine the flour, baking powder and the salt. Slowly add it to the butter-sugar mixture. Incorporate the Meyer lemon zest, juice and rosemary. Once the dough is formed, remove it from mixer.

Work the dough over a rolling mat or parchment paper along with some bench flour to prevent sticking. Roll the dough to ¼ of an inch. Using a cookie cutter of your choice, cut the cookies out. Bake it over parchment paper or a silpat in a sheet pan for 15 minutes. Let them cool before serving.

Glossary

• Bench Flour: flour that is tossed on the counter/breadboard when rolling out doughs or making bread.
• Silpat: non-stick baking mat.