Ingredients
- Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons finely grated lemon zest
- 1 1/4 teaspoons finely chopped fresh rosemary (do not use dried)
- Lemon Glaze:
- 1 cup powdered sugar, sifted
- 1 tablespoon unsalted butter, softened
- 3 tablespoons heavy cream
- 1 teaspoon finely grated lemon zest
- salt, a pinch
Directions
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Sift flour, baking powder, and salt into a bowl; set aside.
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In the bowl of an electric mixer, using paddle attachment, beat the butter on medium speed until creamy, about 30 seconds.
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Add in sugar and beat until blended; about 1 minute.
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Add in egg yolks, vanilla extract, lemon zest, and rosemary; beat until blended.
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Scrape down the sides of the bowl and beat another 30 seconds.
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Decrease speed to low and add the dry ingredients, mixing just until a smooth dough forms.
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Scrape the dough out onto a work surface and divide it in half.
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Shape each piece into an 11-inch log about 1 ¼ inches in diameter.
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Wrap each log in plastic wrap and refrigerate for at least 1 hour, until firm.
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Position oven rack in center of oven; preheat oven to 350°.
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Make glaze: in the bowl of an electric mixer, using the paddle attachment, beat the powdered sugar, butter, heavy cream, lemon zest, and salt on medium speed just until combined, about 30 seconds.
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Cover the surface of the glaze with plastic wrap and set aside at room temperature until ready to use.
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When ready to bake?unwrap one of the logs; slice the log into ¼ inch thick rounds, cutting only enough cookies to fit on one baking sheet, and arranging them about 1 inch apart on an ungreased cookie sheet.
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Refrigerate remaining dough until the cookies have baked.
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Bake 9-11 minutes, until the edges of the cookies just start to turn golden.
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Transfer cookies to a wire rack and let them cool for just 2-3 minutes (cookies should be glazed while they are still warm).
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Using a small offset spatula, spread a thin layer of the glaze onto each warm cookie.
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Transfer the cookies to a wire rack and cool completely.
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Repeat the cutting, baking, and glazing process with the remaining dough.
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*Glazed Blueberry-Lemon Butter Cookies-substitute ½ cup dried blueberries for the rosemary.