Lemon Rosemary Tea Cookies
The brightness of lemon combines with the earthy tones of rosemary in this delicious cookie. Each buttery bite pairs perfectly with tea!
Servings: 30
Ingredients
For the cookies
- 8 tablespoons (1 stick) unsalted butter room temperature
- 1 ½ ounces cream cheese room temperature
- zest of one lemon
- juice of ½ lemon
- 1 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¼ cup sifted powdered sugar
- 1 tablespoon minced fresh rosemary (optional)
For the glaze
- juice of ½ lemon
- ½ - 1 cup sifted powdered sugar
Instructions
For the cookies
- In an electric mixer, cream butter and cream cheese together until light and fluffy. Add the lemon zest and lemon juice and incorporate it.8 tablespoons (1 stick) unsalted butter, 1 ½ ounces cream cheese, zest of one lemon, juice of ½ lemon
- Sift the flour, salt, and powdered sugar, and add them to the wet. Mix until the dough comes together around the paddle. Add minced rosemary and mix thoroughly.1 ¼ cups all-purpose flour, ¼ teaspoon kosher salt, ¼ cup sifted powdered sugar, 1 tablespoon minced fresh rosemary (optional)
- Using a cookie press, press out any air bubbles back into the mixing bowl and press cookies directly onto a baking sheet.
- Bake at 350°F for 10-12 minutes. The cookies should be lightly golden on the bottom and still light on top.
For the glaze
- Blend together lemon juice with enough powdered sugar to create a thick glaze.juice of ½ lemon, ½ - 1 cup sifted powdered sugar
- Dip the cookies in the glaze or spread on top of the cookies with a whisk or spoon.
Video
Nutrition
Serving: 1cookie | Calories: 63kcal