Lemon-Rosemary Slices A sophisticated cookie with a touch of lemon and rosemary makes a pleasing complement to tea. Prep Time:25 min Start to Finish:2 hr 35 min Makes:About 6 dozen cookies 1/2cup butter or margarine, softened1/2cup sugar2teaspoons grated lemon peel1/2teaspoon finely chopped fresh or 1/8 teaspoon crumbled dried rosemary leaves1egg1 1/2cups Gold Medal® all-purpose flour1/4teaspoon baking soda1/8teaspoon salt3tablespoons sugar1teaspoon grated lemon peel 1.In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.2.Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Flatten sides to form triangle. Wrap and refrigerate about 2 hours or until firm.3.Heat oven to 375ºF. Mix 3 tablespoons sugar and 1 teaspoon lemon peel. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Nutrition Information 1 Serving: Calories 25 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 20mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars ncg); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet. Do-AheadCookie dough can be covered and refrigerated up to 24 hours before baking. To freeze refrigerator cookie dough, wrap rolls of dough in freezerproof wrap.
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