I have to admit, I never thought that fresh rosemary would be so much in harmony with lemon in a sweet baked good, making it taste richer and fresher! Turns out, lemon / rosemary is a great friendship.

 

 

The cookies I generally make fall into “drop cookies” category. These cookies are soft but can be shaped into a ball using a spoon or an ice cream scoop and then baked after some chilling in the fridge or right away. These rosemary & lemon cookies though are my first icebox cookies, that’s why their shapes are a bit off. But the shape doesn’t take anything away from the taste!

 

 

Icebox cookie dough is very very soft and not really possible to shape. You roll the dough into a log shape inside stretch film and freeze. After it freezes enough, you take the log out, cut into thin slices and bake. Easy but not too fast maybe because of freezing time.

 

If you want to enjoy some fresh smelling and tasting cookies, go ahead and give these a try!

 

—

 

Ingredients:

 

Difficulty: ★☆☆ (Easy)
(makes about 40 cookies, from 2 logs approximately 5 cm wide)

 

Printable PDF-recipe (no photos)

 

285 gr. butter, softened in room temperature
1 cup / 2.4 dl granulated white sugar
1/2 cup / 1.2 dl light brown sugar
3 eggs
Juice and zest of 1 medium size lemon
2 tbsp finely chopped rosemary
3 cups / 7.2 dl all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

 

—

 

1. Put butter and sugars in a mixing bowl and mix for 4-5 minutes in medium speed to make a creamy mixture. Scrape the sides with a spatula if needed.

 

 

 

 

 

 

2. Add eggs, one at a time. Scrape sides if needed in between and after adding all.

 

 

 

 

 

3. Add lemon juice, lemon zest and rosemary and continue mixing.

 

 

 

 

4. Add flour, baking powder and salt and mix until you have a soft, well mixed cookie dough.

 

 

 

 

 

5. Put a large stretch film on the counter / table. Using a spoon, put half of the dough on the stretch film to shape into a log about 5 cm wide. Wrap the dough with stretch film, finalise shaping and put in the freezer. Repeat with remaining half of the dough. Let the dough logs stay in the freezer for at least 2 hours up to overnight.

 

 

 

 

 

 

6. When you are ready to bake them, preheat the oven to 180C.

 

7. Take the first log out of freezer and cut into thin slices. Put them on a baking tray with a baking paper and bake in the heated oven for 10-12 minutes. Let the cookies cool down for at least 15 minutes before serving or storing. Enjoy!