[Sca-cooks] More cookies on the way

[Collette S. Waters]

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My contribution to the cookie jar - something for the lemon lovers
Begga Elisabeth



Rosemary & Lemon Cookies
6 Tablespoons butter
2/3cups sugar
Grated rind of 2 lemons
8 Tablespoons lemon juice
2 eggs separated
4 teaspoons finely chopped fresh rosemary
3 ½ cups flour, sieved
coarse sugar for sprinkling (optional)

Lightly grease baking trays
In large mixing bowl, cream together the butter and sugar until pale and
fluffy.
Add the lemon rind and juice, then the egg yolk and beat until they are
thoroughly combined.
 Stir in the chopped fresh rosemary.
Add the sieved flour, mixing well until soft dough is formed.  Wrap and
chill for 30 minutes.
On lightly floured surface, roll out the dough thinly and cut out cookies
using a small cutter.
Brush the slightly beaten egg white over the surface of each biscuit, and
then sprinkle with a sugar
Bake in a preheated oven, 350º F, for 8-10 minutes.

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