Lemon-Rosemary Butter Cookies

I love these cookies! They remind me of a better version of the butter cookies with the crystal sugar topping that came in the tin of butter cookies at Christmas time. The corn flour gives them a nice crumble texture in your mouth as well as a sweet flavor. This is another winner from www.vegetariantimes.com

Lemon-Rosemary Butter Cookies

4 oz. butter, soften on counter for a few hours before use

1/4 cup sugar

1 tsp. finely chopped rosemary (Thanks to Nicole for the herb!)

1/2 tsp. lemon zest

2 egg yolks

1 tsp. vanilla extract

1 cup flour (all-purpose)

1/3 cup corn flour (not meal)

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup turbinado sugar of decorating

1. Beat butter, sugar, rosemary, and lemon zest with mixer for 3 minutes, until creamy. Beat in egg yolks, and vanilla.

2. Whisk together the flours, baking powder, and salt in another bowl. Add to butter mixture, and beat until JUST combined. Shape into 2 1-inch-wide logs. Wrap in wax or plastic wrap, and chill for 2 hours.

3. Preheat to 325. Spray baking sheet with cooking spray. Unwrap the logs of cookie dough and slice each log into 20 1/3-inch-thick rounds, making 40 cookies out of it all. Put turbinado sugar on plate and press one side of cookie round into the sugar. Place the cookies on your prepared pan, sugar side up. Bake for 15 minutes or until the bottoms are golden.

per cookie

cal 48

prot 1

total fat 2.5
sat fat 1.5

carb 6

chol 16

sod 63

fiber 1

sugar 3