LEMON-ROSEMARY BUTTER COOKIES MAKES ABOUT 40 COOKIES
The rosemary and lemon aromas of these cookies will make your kitchen smell like an Italian bakery. 4 ¼ 1 ½ 2 1 1 13 ⁄ 1½ ¼ ½
oz. (1 stick) butter, softened cup sugar tsp. finely chopped rosemary tsp. finely grated lemon zest egg yolks tsp. vanilla extract cup flour cup corn flour or fine cornmeal tsp. baking powder tsp. salt cup turbinado or sanding sugar for decorating
SPECIAL RECIPE SECTION
Beat butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes, or until creamy. Beat in egg yolks and vanilla.
Whisk together flours, baking powder, and salt in bowl. Add to butter mixture, and beat until just combined. Shape into two 1-inch-wide logs. Wrap in wax paper, and chill 2 hours.
Preheat oven to 325°F. Spray 2 baking sheets with cooking spray. Slice 1 3-inch-thick rounds. Place turbinado sugar in bowl and press one cookies into ⁄ cut side of cookies into sugar. Place sugar-side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms. Transfer to wire racks to cool. PER COOKIE 48 CAL; 1 G PROT; 2.5 G TOTAL FAT (1.5 G SAT FAT); 6 G CARB; 16 MG CHOL; 63 MG SOD; 1 G FIBER; 3 G SUGARS