lemon rosemary cookies

1
benelisa cotto

By
@chefbeni

one of my faves

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
30 Min
Cook:
15 Min
Method:
Bake

Ingredients

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How to Make lemon rosemary cookies

Step-by-Step

  1. 10 tablespoons butter, softened
    ¾ cup granulated sugar
    1 tablespoon freshly grated lemon zest
    2 eggs, at room temperature
    ¼ teaspoon lemon extract (optional)
    1 ½ cups all-purpose flour
    ¾ cup coarse ground cornmeal (polenta)
    2 teaspoons fresh rosemary, finely chopped , plus a few sprigs for garnish
    1 ½ teaspoons baking powder
    ¾ teaspoon fine sea salt
    ¼ cup pine nuts, plus extra for garnish

    Glaze:
    1 cup powdered sugar
    2 tablespoons heavy cream
    2 teaspoons fresh lemon juice
  2. Beat butter and sugar in standing mixer until light and fluffy, about 3 minutes on medium high speed. Add lemon zest and eggs, one at a time, beating until incorporated. Stir in lemon extract, if using.

    In separate bowl, mix flour, cornmeal, rosemary, baking powder and salt.

    Add dry mixture to butter mixture on low speed in 2 parts, just until dough comes together. Stir in pine nuts. Cover the and refrigerate for 1-2 hours, until dough is firm and scoopable.

    Heat the oven to 325°F and line 2 large baking sheets with parchment paper.

    Scoop dough into tablespoon-sized balls (I like to use a cookie scoop) and arrange on cookie sheets.

    Bake 12 minutes, or until the cookies are puffed and slightly golden on edges. Cool cookies on baking sheet 5 minutes before transferring to a rack to cool completely.

    To make glaze, stir together powdered sugar, cream and lemon juice until smooth. Spread some glaze on each cookie; top with a few rosemary sprigs and a pine nut.

Printable Recipe Card

About lemon rosemary cookies

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: American




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