This weekend my husband and I are heading away for a kid free weekend with some friends. When choosing a cookie to make this week, I decided to do a more grown up one. These delicious lemon rosemary slice and bake cookies hit the mark. They are crisp with a sophisticated flavor, just like a grown up cookie should be. I’m not actually sure I’m qualified to determine whether something is grown up or not, but this just seems right. They are tasty, easy, and appear to have taken much more work then they actually do. The best part is that once you shape and wrap the dough to slice, it can keep in the fridge for a week or in the freezer for a month all ready to break out, bake and take to your most grown up friend’s house. 😉
- 2 cups butter, softened
- 3/4 cup granulated sugar
- 1/4 cup honey
- 1 tablespoon lemon zest
- 2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons kosher salt
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 cups powdered sugar (if baking all the cookies at one time, use less if saving dough for future. You just need enough to coat the cookies)
What to do…
- Beat first 7 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.
- Add flour and cornmeal; beat until blended.
- Divide dough into 4 portions, and shape each portion into an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.
- Preheat oven to 350°.
- Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets.
- Bake 10 to 14 minutes or until edges are lightly browned.
- Cool on baking sheets 5 minutes.
- Gently toss together warm cookies and powdered sugar to coat.
- Transfer to wire racks and cool completely.
**original recipe by Southern Living