Tart lemon and fresh rosemary make these luscious treats a sweet surprise for friends and family.
—MALORIE HARRIS WILDOMAR, CA
PREP: 25 MIN. + FREEZING • BAKE: 10 MIN./BATCH • MAKES: 8 DOZEN
1 cup butter, softened
1/2 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 cups all-purpose flour
4 1/2 teaspoons minced fresh rosemary
1/4 teaspoon salt
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
2. Shape into two 12-in. rolls; wrap each in plastic. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.