Rosemary Lemon Cookie Recipe

ROSEMARY cookies?  Yes, rosemary.  It may sound strange at first but just wait until you try it.  Rosemary and lemon are a match made in heaven.  After trying these rosemary lemon cookies you’ll wonder why AVEDA has not clued in and started packaging these and selling them alongside their shampoo.

I love rosemary.  I love the taste and smell.  Sometimes I like to rub it on my neck instead of perfume.  If I ever have a girl I will name her Rosemary.  But I’m not ever going to have a girl however, if I did, I would constantly worry that she might secretly be the spawn of Satan.  Wait, I would secretly worry that someday she may give birth to the spawn of Satan.  Needless to say I love these cookies.

This recipe comes from a cook book my mom gave me called Cooking Up A Storm – Recipes lost and found from the Times -Picayune of New Orleans.  (All things cajun are near and dear to my mom’s heart.)  After Hurricane Katrina in 2005 the good people of New Orleans found themselves without their homes, belongings and cherished family recipes.  Some may think it odd that people would mourn the loss of a recipe box but in Louisiana, food is not just sustenance.  Food is culture, a part of their heritage and a way of life.  As people started putting their lives back together the local newspaper, Times-Picayune, created a place for readers to share and swap recipes that they were searching for in order to rebuild their recipe collections.  This cookbook is a result of that labor of love.

Here’s what you need:

1/2 cup unsalted butter, room temp
1 cup all-purpose flour
1/2 cup confectioner’s sugar
2 Tbs. minced fresh rosemary
squeeze of fresh lemon juice
about 2 Tbs. raw sugar

Preheat oven to 350

In a large mixing bowl w/ an electric mixer, beat together the butter, flour confectioner’s sugar, rosemary, and lemon juice.  Spoon the dough by teaspoons onto ungreased cookie sheets, about 1 1/2 inches apart.

Press the dough flat with a cookie stamp or the bottom of a small drinking glass dipped in the raw sugar.

Bake the cookies until light brown around the edges, about 10 minutes.  Cool on a wire rack.