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Ingredients
- 1 pkg Mariposa Farms Fresh Rosemary rinsed and patted dry
- 1 tsp Mariposa Farms Fresh Rosemary chopped
- 30-35 small rosemary sprigs set aside to place on top of frosted cookies
- 2 medium sized lemons zest removed and divided
- 2 tbsp freshly squeezed lemon juice
- 2 cups flour
- 1 cup unsalted butter cold and cubed
- 1/2 cup sugar
- 1/4 tsp salt
- 1 1/2 cups powdered sugar
Ingredients
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Instructions
- Preheat your oven to 325 degrees F.
- Using a stand mixer; place the flour, butter, sugar, and salt in the bowl, add the zest of 1 lemon and the tsp of chopped rosemary. Mix on low speed, then increase to medium and mix until the dough is no longer crumbly and just comes together.
- Form the dough into a flat ball and chill for about 30 minutes. On a lightly floured surface, roll out the dough to a thickness of 1/2 inch. Cut the dough into in either circles, triangles, squares, ovals, or scalloped edge shapes using a 1 1/2" cookie cutter. Re-roll the scraps as necessary.
- Arrange the cookies on a baking sheet about an inch apart and chill for 15 minutes.
- Bake until a light golden brown, usually 10-15 minutes depending on your oven. Remove from oven and transfer cookies to a cooling rack.
- Mix the powdered sugar, lemon juice, and the remaining lemon zest until smooth. Spoon 1/2 tsp of the glaze over each cooled cookie, spread the glaze with the back of the spoon; press 1 rosemary sprig into the center of each cookie.
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