Lemons and herbs are so much a part of Spring cooking. I love this combination of freshness, and I use lemons and herbs a lot when I cook spring meals, but I would have never thought of combining them together in a cookie. It is a winning cookie combination though. They are like a little bit of Heaven. When you first bite into the light crispiness of the cookie, and get a slight, delicate crunch and then they instantly melt in your mouth – WOW!!! They look so innocent, but they are really decadent because you can’t stop at just one.
Before baking, when they are shaped into logs. Refrigerate the logs for at least one hour before cutting and baking. They can last in the fridge, wrapped in plastic wrap for about 3 days.
The finished cookie
Glazed Lemon-Rosemary Cookie Drops
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) softened butter
1 cup sugar
2 large egg yolks
1 tsp vanilla
1 tsp lemon extract
2 tsp grated lemon zest
1 1/4 tsp finely chopped fresh rosemary – You cannot use dried rosemary for this one unless you want to be eating pine needles.
Sift all the dry ingredients together and set aside. Mix the butter and sugar together until creamy. Blend in the rest of the ingredients and mix well. Add about half the flour mixture and blend well, then add the rest of the flour mixture. Cut the dough in half and roll into logs about 11″ long, wrap in plastic wrap and refrigerate for at least 1 hour.
Make the glaze and set aside.
Slice the cookies and roll into little balls, then flatten out and bake at 350* for about 11 minutes or until just slight golden brown around the edges of the cookies. Ice immediately after removing from the oven.
1 cup confectioner’s sugar
1 TBSP softened butter
3 TBSP heavy whipping cream
1 tsp lemon extract
1 tsp finely grated lemon zest
pinch of salt
Combine everything together in a mixer and mix thoroughly. It will be a thick glaze. Immediately spread over the hot cookies. Enjoy, but I dare you to eat only one.