Glazed Rosemary-Lemon Butter Cookies

Name: Glazed Rosemary-Lemon Butter Cookies
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 70 cookies
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 cup sugar; 2 large egg yolks; 2 teaspoons vanilla extract; 2 tablespoons finely grated lemon zest; 1 1/4 teaspoons finely chopped fresh rosemary (do not use dried); 1 cup powdered sugar, sifted; 1 tablespoon unsalted butter, softened; 3 tablespoons heavy cream; 1 teaspoon finely grated lemon zest; salt, a pinch

Submitted by ratherbeswimmin

"Tish Boyle"

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Ready In:: 2hrs 30mins
Ingredients:: 14
Yields:: 70 cookies

ingredients

Cookies
2 cups all-purpose flour
¹⁄₂ teaspoon baking powder
¹⁄₄ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated lemon zest
1 ¹⁄₄ teaspoons finely chopped fresh rosemary (do not use dried)
Lemon Glaze
1 cup powdered sugar, sifted
1 tablespoon unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon finely grated lemon zest
salt, a pinch

directions

Sift flour, baking powder, and salt into a bowl; set aside.
In the bowl of an electric mixer, using paddle attachment, beat the butter on medium speed until creamy, about 30 seconds.
Add in sugar and beat until blended; about 1 minute.
Add in egg yolks, vanilla extract, lemon zest, and rosemary; beat until blended.
Scrape down the sides of the bowl and beat another 30 seconds.
Decrease speed to low and add the dry ingredients, mixing just until a smooth dough forms.
Scrape the dough out onto a work surface and divide it in half.
Shape each piece into an 11-inch log about 1 ¼ inches in diameter.
Wrap each log in plastic wrap and refrigerate for at least 1 hour, until firm.
Position oven rack in center of oven; preheat oven to 350°.
Make glaze: in the bowl of an electric mixer, using the paddle attachment, beat the powdered sugar, butter, heavy cream, lemon zest, and salt on medium speed just until combined, about 30 seconds.
Cover the surface of the glaze with plastic wrap and set aside at room temperature until ready to use.
When ready to bake—unwrap one of the logs; slice the log into ¼ inch thick rounds, cutting only enough cookies to fit on one baking sheet, and arranging them about 1 inch apart on an ungreased cookie sheet.
Refrigerate remaining dough until the cookies have baked.
Bake 9-11 minutes, until the edges of the cookies just start to turn golden.
Transfer cookies to a wire rack and let them cool for just 2-3 minutes (cookies should be glazed while they are still warm).
Using a small offset spatula, spread a thin layer of the glaze onto each warm cookie.
Transfer the cookies to a wire rack and cool completely.
Repeat the cutting, baking, and glazing process with the remaining dough.
*Glazed Blueberry-Lemon Butter Cookies—substitute ½ cup dried blueberries for the rosemary.