March 23, 2015

Rosemary Lemon Cookies

Minnesota Winner

Rosemary Lemon Cookies

1 pound butter (2 cups), softened

8 ounces granulated sugar (just over 1 cup)

3 egg yolks

1/4 cup cream

24 ounces Gold Medal all-purpose flour (about 5 1/3 cups)

1 vanilla bean (1 1/2 teaspoons vanilla extract)

2 teaspoon lemon zest

3 tablespoon chopped fresh rosemary

 

Glaze: lemon juice (3 tablespoons), powdered sugar (2 cups), milk (1-2 tablespoons)

 

Combine butter and sugar together. Add egg yolks and cream. Mix well. Stir in flour. Add seeds/paste of vanilla bean (or extract substitute), lemon zest and rosemary. Stir until just blended. Wrap and chill dough for at least 2 hours or overnight. Preheat oven to 350 degrees. Roll dough out to about 1/4 inch thick. Use cookie cutter to cut out cookies and place on ungreased baking sheet. Bake for about 12 minutes, rotating the pan halfway for even baking. After cookies are completely cooled, mix lemon juice, powdered sugar and enough milk to make a thin glaze. Dip the cookies top side down into glaze or drizzle into tops of cookies. Let cookies sit until glaze is dry. Makes about 75 cookies.

-Recipe from Karalyn, Minnesota State Fair Winner, 2014 Gold Medal Flour Cookie Contest