Description
Enjoy a burst of citrus and herbaceous notes with our Lemon Rosemary Cookies! Infused with lemon zest and rosemary, these cookies offer a delightful balance of brightness and depth. Perfect for a moment of sweet sophistication.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 tsp. snipped fresh rosemary
- 2 tsp. finely shredded lemon peel
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2–1/4 cups all-purpose flour
- 1/2 cup lemon curd
- 1/2 cup mascarpone cheese
- 1 Tbsp. powdered sugar
Instructions
FOR COOKIES
- Preheat oven to 400 degrees F.
- In mixing bowl beat butter with electric mixer on medium speed for 30 seconds.
- Add granulated sugar, rosemary, lemon peel, baking powder and salt. Beat until combined, scraping sides of bowl.
- Beat in vanilla.
- Beat in as much of the flour as you can.
- Stir in remaining flour.
- Shape dough into 1-inch balls.
- Place 2 inches apart on a parchment paper-lined cookie sheet.
- With bottom of glass dipped in sugar flatten to 1/2-inch thickness.
- Bake 8 minutes or until bottoms are lightly browned.
- Transfer to wire rack; cool for 1 minute.
FOR ICING
- Meanwhile, in small bowl combine lemon curd and mascarpone cheese.
- Spread on flat side of half of cookies.
- Top with remaining cookies, flat side to filling.
- Sprinkle with powdered sugar.
Notes
Serve immediately or refrigerate.
Let stand at room temperature for 30 minutes before serving. Sprinkle with powdered sugar.
To refrigerate, separate in layers with waxed paper, in airtight container up to 24 hours.
- Prep Time: 15
- Cook Time: 8
- Category: Desserts