Glazed Lemon-Rosemary Butter Cookies

12 Days of Cookies
– Day 11 –

I’ve been craving lemon lately, and despite our beliefs that summer is the time for citrus, fall/winter is actually when citrus is at its peak. I have this wonderful book The Good Cookie, by Tish Boyle, that I purchased way back in 2002. It’s dirty, has sticky notes in it and lots of dog-eared pages. Let’s just say I’ve used it quite a bit. :) I knew she’d provide me with a good lemon idea, and I definitely wasn’t disappointed when I ran across this recipe.

Glazed Lemon-Rosemary Butter Cookies

While I will admit that rosemary can be an annoying herb due to its strength of flavor, something of which can often be described as “perfumey” or “soapy,” I liked the idea of this not being a straight forward lemon cookie and think the rosemary is a nice touch. I did cut the rosemary in half because I didn’t want it to be an overly strong flavor. I’m actually wishing I’d left it as the recipe is written because the lemon really overpowers it and masks the rosemary. Either way, feel free to adjust it if you’re not the biggest fan of rosemary. I’ll also include a variation at the end per Tish’s suggestion.

These cookies are very similar to the Cinnamon Roll Cakes I posted a few days ago. The batter is rolled into two logs, refrigerated and then the cookies are sliced and baked. After the cookies have cooled a few minutes, a quick powdered sugar glaze is smeared on top and eventually will set up with a nice crust.

Glazed Lemon-Rosemary Butter Cookies

Glazed Lemon-Rosemary Butter Cookies
Adapted from The Good Cookie
Yield: Approx. 40 cookies (sliced 1/3″ thick)

Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large egg yolks
2 teaspoons vanilla extract
2 Tablespoons finely grated lemon zest (see note)
1 1/4 teaspoons finely chopped fresh rosemary (see note)

Glaze:
1 cup powdered sugar, sifted
1 Tablespoon butter, softened
3 Tablespoons heavy cream
1 teaspoon finely grated lemon zest
pinch of salt

1. Sift the flour, baking powder and salt in a medium bowl; set aside.

2. Using an electric mixer, beat the butter at medium speed until creamy. Add the sugar and beat for 1 minute. Add the yolks, vanilla, lemon zest and rosemary and beat until blended. Scrape the sides of the bowl and beat another 30 seconds. On low speed, add the dry ingredients and mix just until a smooth dough forms.

3. Divide the dough into 2 pieces and roll each into a 11 x 1 1/2″ log. I rolled it in my hands at first, and then I rolled it the rest of the way on waxed paper, pulling the ends of the paper back and forth to assist with the shaping/rolling. Roll up in the waxed paper and chill in the fridge at least 1 hour, or overnight.

4. Preheat oven to 350 degrees F (176 degrees C) and line a cookie sheet with parchment paper or a Silpat.

5. Working with 1 log at a time, slice the log into 1/4 – 1/3″ slices. Place on the cookie sheet, spacing them 2 inches apart. Cookies will spread a bit, so don’t space them too close together. Bake for 9-12 minutes, rotating halfway through baking, or until the edges are very light brown.

6. While cookies are baking, whisk together the ingredients for the glaze and set aside. Be sure to sift the powdered sugar or else you’ll have lumps!

7. Once the cookies are done baking, place the sheet on a cooling rack for 2-3 minutes. After the cookie have cooled slightly, spread about 1/2 teaspoon of glaze on top of each cookie. Transfer the cookies to a cooling rack and allow to cool completely. Store in an airtight container for up to a week.

Variation:

Lemon Blueberry – Replace the rosemary with 1/2 cup (3 ounces) dried blueberries.


Cook’s Notes

1. 4 small lemons yields enough zest for the cookies.

2. Do not substitute dried rosemary. It really must be fresh!