Last Wednesday I baked a batch of cookies for a friend as a thank you gift.  I made Lemon Rosemary Butter cookies!  YUM!  I got the recipe in June when I met Kim Dolce of Dolce Handknits at TNNA in Columbus.  Kim was handing out these little morsels of goodness to pretty much anyone with a smile.


The second I had a bite I knew I was in love.  The flavor of these delicious cookies is almost impossible to describe.  Now- I myself am a die-hard chocoholic, but this cookie with all its lemony goodness blew my mind.  Kim was nice enough to share the recipe with me and even nicer to let me share with you.


Now I must preface by saying that I AM NOT A BAKER!  If it’s going in the oven I am likely to mess it up one way or another.  So to reduce my chances of messing things up, I took my time with every step.  And an hour and a half later I had these yum yum cookies!


Of course it’s in my nature not to follow directions (which is why I design my own patterns).  So naturally I made a few modifications and learned a few things.  The number one thing I learned: Apparently there are different grades of cornmeal.  Did not know this!  So I just got cornmeal (the first one I saw).  This made for some very crunchy cookies and a pretty good laugh.

Here is what you need:

  • 1 stick softened butter
  • 1/4 cup sugar
  • 1 tsp finely chopped fresh rosemary
  • 3/4 tsp lemon zest
  • 2 egg yolks (reserve whites for a healthy breakfast tomorrow)
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1/3 cup super-extra-fine cornmeal
  • 1/4 tsp salt
  • 1/3 cup powdered sugar

Make sure to finely chop that rosemary!

How to make the cookies step-by-step:

1.  Pre-heat oven to 325 degrees (I always forget to do this part, and then end up waiting forever)

2.  Place lemon zest, rosemary and sugar in a small bowl.  Rub, rub, rub that rosemary and lemon zest vigorously, then set aside for a few minutes to allow the oils to release.


Sugar, rosemary & lemon zest mixture, post rubbing

3.  Beat butter & sugar mixture until combined.  Beat in the egg yolks and the vanilla.

4.  Mix flour, cornmeal, and salt in a separate bowl.  Then add to butter mixture slowly in batches.  Beat until combined.

5.  Shape the dough into two logs 1″ in diameter.  Wrap in plastic and chill for two hours (Now that I am typing up this set of instructions I see this, but I totally skipped over that part when I made mine.  If you don’t chill they still taste good!).

6.  Brush logs with lightly beaten egg whites and roll in sugar to coat. – I missed this step too.  I told you I’m terrible at following directions.  So this is not a crucial step either, the cookies will still taste good!

7.  Slice logs into 1/3″ wide rounds.  Place on parchment lined cookie sheets and bake for 15 minutes or until the bottoms are golden brown.  Transfer to racks to cool.  Tip: I was watching the Barefoot Contessa on Tuesday, and she did an entire show on cookies (it was meant to be, really!).  The Barefoot Contessa says to place your cookies in the center of your oven and then rotate them half way through the baking process.


Before bake

After bake :)

8.  Once the cookies cooled down I gave them a generous dusting of powdered sugar.

Sugar dusted cookies, MMMMMMM!


Once again, an extra special thanks to Kim Dolce for sharing this recipe.  I hope you enjoy these cookies as much my friend and I did.

Unfortunately when I am hard at work creating new patterns my blog suffers from neglect.   Yes, I know, it’s sad.  But on the bright side I have a new (triangular-ish) shawl pattern coming out in the next month that is completely nameless.  What shall we call it?  The person to come up with the best name for the shawl will get a free copy of the pattern.  Here is a small snapshot of the shawl.  Lets see what you come up with.  Please leave your suggestions in the comment box.  More than one suggestion is more than welcome.