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Greek Lemon-Herb Cookies
Greek Lemon-Herb Cookies are light, buttery, crispy sugar cookies. Fresh grated lemon zest is added to the cookie dough, along with dried rosemary. The cookie dough is rolled into balls and then the balls are rolled in a mixture of granulated sugar and lemon zest. The combination gives the cookies a delicious lemony taste with just a hint of rosemary. If your looking for a light and refreshing cookie, you hit the jack-pot with these.
Cookie Making Guidelines
The best cookie sheets to use are those with no sides. Sheets that have one or two short sides sides will work also, but the best are the no side sheets. Why? These sheets allow the heat to circulate easily during baking and promote even browning. For even baking and browning, place only one cookie sheet at a time in the center of the oven. Rotate sheets at least once during baking time for even browning.
For Best Results
For best results, use shortening or a nonstick cooking spray to grease cookie sheets. Another alternative is to line the cookie sheets with parchment paper or silpat baking mat. This eliminates cleanup, bakes the cookies more evenly. Allow cookie sheets and silpat if using, to cool between batches, as the dough will spread too quickly if placed on a hot cookie sheet.
To Avoid Over Baking
To avoid over baking the cookies, check them at the minimum baking time. If more time is needed, watch carefully to make sure the cookies don’t burn. It’s usually better to slightly under bake cookies rather than over bake them. This is strictly a guideline and a personnel preference. I like a crisp cookies verses a soft cookies, so I tend to slightly over bake mine.