- 2 cups flour
- 1 cup cold unsalted butter, cubed
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- Zest of 2 lemons, divided
- 1 teaspoon chopped fresh rosemary
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 32 small fresh rosemary sprigs
- calories 115
- caloriesfromfat 45 %
- protein 0.9 g
- fat 5.9 g
- satfat 3.7 g
- carbohydrate 15 g
- fiber 0.3 g
- sodium 19 mg
- cholesterol 15 mg
How to Make It
Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Add the zest of 1 lemon and rosemary. Mix on low speed, then increase to medium and mix until dough is no longer crumbly and just comes together.
Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/2 in. thick. Cut dough into circles with a 1 1/2-in. cookie cutter. Reroll scraps as needed. Arrange on baking sheets 1 in. apart and chill 15 minutes.
Bake until light golden brown, 12 to 15 minutes.
Mix powdered sugar, lemon juice, and the remaining zest until smooth. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with the back of the spoon; then press 1 rosemary sprig into center of each cookie.
Note: Nutritional analysis is per cookie.