Excellent summer cookie

If you have an abundance of rosemary you don't know what to do with it all let me just suggest trying these fantastic cookies. They are wonderful. These are a great summer dessert giving a very refreshing flavor without being too heavy. I made these for the first time at Christmas at the suggestion of my mother in law. My sister in law Julie made these sometime last fall and were a big hit. I'm addicted to them. They are a perfect light cookie. I found the recipe on BHG but I'm sure something similar can be found elsewhere.

Rosemary Lemon cookies

1 cup unsalted butter, softened
3/4 cup granulated sugar
2 tsp. snipped fresh rosemary
2 tsp. finely shredded lemon peel
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
2-1/4 cups all-purpose flour
1/2 cup lemon curd
1/2 cup mascarpone cheese
1 Tbsp. powdered sugar

Preheat oven to 400 degrees F°. In mixing bowl beat butter with mixer on medium speed for 30 seconds. Add granulated sugar, rosemary, lemon peel, baking powder and salt. Beat batter until well combined, scraping sides of bowl, add vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Shape dough into 1-inch balls. Place 2 inches apart on a parchment paper-lined cookie sheet. With bottom of glass dipped in sugar flatten to 1/2-inch thickness. Bake 8 minutes or until bottoms are lightly browned. Cool 1 minute. Transfer to wire rack; cool. In a small bowl combine lemon curd and mascarpone cheese. Spread on flat side of half of cookies. Top with remaining cookies, flat side to filling. Sprinkle with powdered sugar before serving. Serve immediately. Makes about 20 sandwich cookies.

These cookies may be assembled up to 24 hours ahead and refrigerated, in layers separated by waxed paper, in airtight container. Let stand at room temperature for 30 minutes before serving then sprinkle with powdered sugar.

I found that making the cookies and then spreading with the filling just before serving worked great for saving on fridge space. The filling will not hold up well in super hot southern heat which is not a surprise. I made them and served them on a chilled plate (plate I chilled in freezer for 3+ hours) which kept them cool. However it didn't really matter as they were gobbled up so quickly. If you need them to stretch further use the filling as an icing and garnish with a single rosemary leaf.


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