Greek Lemon-Herb Cookies
Light, crispy sugar cookie with a hint of lemon and rosemary.
Servings 4 dozen
Ingredients
- 2 lemons
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup butter, softened
- 1 1/4 cup sugar, divided
- 1/2 teaspoon dried rosemary, crushed
Instructions
- Finely grate colored portion of lemon peel using bell grater or hand-held grater. Measure 4 teaspoons; set aside.
- Preheat oven to 375 degrees. Place flour, baking soda and salt in large bowl; stir to combine.
- To separate egg yolk from white, gently tap egg in center against hard surface, such as side of bowl. Holding a shell half in each hand, gently transfer yolk back and forth between the 2 halves. Allow white to drip down the 2 halves into bowl. When all white has dripped into bowl, place yolk in another bowl. Store unused egg whites in airtight container. Refrigerate for about one week.
- Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg yolks, 3 teaspoons lemon peel and rosemary.
- Gradually add flour mixture. Beat at low speed until well blended, scraping down side of bowl once.
- Combine remaining 1/4 cup sugar and 1 teaspoon lemon peel in small bowl.
- Roll tablespoons of dough into 1-inch balls; roll in sugar/lemon zest mixture to coat.
- Place balls 2 inches apart on ungreased cookie sheets. Press balls to 1/4-inch thickness using flat bottom of a drinking glass.
- Bake 10 to 12 minutes or until edges are golden brown. Remove cookies with spatula to wire racks; cool completely.
- Store tightly covered at room temperature or freeze up to 3 months.