In an electric mixer, cream butter and cream cheese together until light and fluffy. Add the lemon zest and lemon juice and incorporate it.
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.
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.
Dip the cookies in the glaze or spread on top of the cookies with a whisk or spoon.
Video
Nutrition
Serving: 1cookie | Calories: 63kcal
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