Lemon Rosemary Cookies

One of my favorite authors is Susan Wittig Albert who writes the China Bayles mysteries, the Robin Page mysteries, the Cottage Tales of Beatrix Potter mysteries and now the Darling Dahlias mysteries. I do love an author that writes lots of books! 
Ms. Albert is also a herb enthusiast and has a website called www.abouthyme.com with all kinds of wonderful herb information.  She posted this recipe last month as a rosemary cookie.  I always think rosemary goes so well with lemon (lemon and rosemary roast chicken is one of my favorites) so I added lemon zest to the recipe.  This makes a delicate cookie that is lovely with fresh fruit. It's perfect for a spring tea or just a light cookie with iced tea for a summer refresher.
My rosemary plants have spent the winter indoors in a south facing window. The new growth is soft and fine so the rosemary flavor in the cookies is very delicate.  You can use dried rosemary as well, just limit it to about a teaspoon finely minced.

Lemon Rosemary Cookies

Lemon Rosemary Cookies

½ cup butter at room temperature

½ cup canola oil or other light tasteless salad oil

½ cup granulated sugar

½ cup powdered or confectioners’ sugar

1 egg

½ teaspoon vanilla

½ teaspoon baking soda

½ teaspoon cream of tartar

2 cups all-purpose flour

1 tablespoon chopped fresh rosemary

Zest of one small lemon

Put all the ingredients into a large mixing bowl with the mixing attachment and beat slowly at first and then increase speed until the mixture is thoroughly mixed, about a minute. Fold in the rosemary and the lemon.  If the dough is very sticky stir in a couple more tablespoons of flour, one tablespoon at a time.

Chill the dough in the refrigerator for 10 or 15 minutes while you preheat the oven to 375 degrees.

With a teaspoon,  scoop chilled dough and form into balls. Place on ungreased cookie sheets (or parchment lined) and with the bottom of a glass dipped in granulated sugar, press the cookies flat.

The cookies will spread a bit so give them room.  Bake in a 375 degree preheated oven for six minutes, turn the cookie sheets around and bake another six to eight minutes or until cookies are just starting to color around the edges.  Remove from cookie sheets and cool on wire racks.  When cool, store in an air tight container.

Tea, Lemon Rosemary Cookies and a rosemary plant ready to move back out to the herb garden.