When Life Gives You Lemons...Make Lemon-Rosemary Buttons

There's something about rosemary and lemon together...a match made in garden heaven perhaps!

I found this recipe in the December issue of Sunset Magazine and the photos where what motivated me to make these cookies...and the lemons of course! These are rich, delightful treats, and something a little different to add to your baking reportoire...and they're beautiful, too. Enjoy!

Lemon Rosemary Buttons (from Sunset Magazine)

2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt
zest of 2 lemons
1 tsp. chopped fresh rosemary
1.5 cups powdered sugar
2 tbsp fresh lemon juice
rosemary sprigs

Preparation

1. Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, add finely shredded zest of 1 lemon and 1 tsp. chopped fresh rosemary, then increase to medium and mix until dough is no longer crumbly and just comes together. Form dough into a disk; chill 30 minutes.

On a lightly floured work surface, roll dough 1/2 in. thick. Cut dough into circles with a 1½-in. cookie cutter. Arrange cookies 1 in. apart on baking sheets and chill 15 minutes.

Bake until light golden brown, 12 to 15 minutes.

Mix 1½ cups powdered sugar with 2 tbsp. fresh lemon juice and the finely shredded zest of 1 lemon. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with back of spoon, and press 1 rosemary sprig into glaze. Makes 32.