Lemon Rosemary Cookies

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A more sophisticated lemon cookie. Perfect for guests.

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Steps

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In large bowl , beat butter , 1 / 2 cup sugar , 1 tablespoon lemon zest , the rosemary and egg with electric mixer on medium speed , or mix with spoon.

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Stir in flour , baking soda and salt.

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Divide dough in half.

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Shape each half into 9-inch roll , 3 / 4 to 1 inch in diameter.

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Wrap and refrigerate about 2 hours or until firm.

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Preheat oven to 375 degrees.

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Mix 3 tablespoons sugar and 1 teaspoon lemon zest.

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Roll dough in sugar mixture to coat.

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Cut rolls into 1 / 4-inch slices.

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Place about 2 inches apart on ungreased cookie sheet.

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Bake 5 to 8 minutes or until edges are light brown.

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Immediately remove from cookie sheet to wire rack.

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Cool completely.

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Ingredients

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butter, sugar, lemon zest, fresh rosemary, egg, all-purpose flour, baking soda, salt