Happy August! It’s the beginning of the end…of the summer, that is. The sky-high temperatures may make the days seem longer than ever, but the countdown to the end of my beloved favorite season is on. For those of us who plan to enjoy as many ice cold glasses of lemonades and frosty glasses of iced tea as we can before they’re replaced by oversized mugs of steamy chocolate and cider drinks, this recipe is for you. These cookies’ petite size make them perfect for an afternoon snack or a light breakfast and they pair with a tall glass of lemonade or iced tea the way that peanut butter goes with…well, you know where I’m headed with this one. Don’t be fooled by these quarter-sized confections – a full-sized cookie’s worth of buttery lemon and rosemary flavors await you. Trust me – these cookies will make the rest of your summer a little bit more satisfying.
4 oz. (1 stick) butter, softened
1/4 cup sugar
1 tsp. finely chopped rosemary
1/2 tsp. finely grated lemon zest
2 egg yolks
1 tsp. vanilla extract
1 cup flour
1/3 cup corn flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup turbinado or sanding sugar for decorating
1. Beat butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes, or until creamy. Beat in egg yolks and vanilla.
2. Whisk together flours, baking powder, and salt in bowl. Add to butter mixture, and beat until just combined. Shape into 2 1-inch-wide logs. Wrap in wax paper, and chill 2 hours.
3. Preheat oven to 325°F. Spray 2 baking sheets with cooking spray. Slice cookies into 1/3-inch-thick rounds. Place turbinado sugar in bowl and press one cut side of cookies into sugar. Place sugar-side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms. Transfer to wire racks to cool.