Meyer Lemon Rosemary Cookies

Meyer Lemon Rosemary Cookies is a delightful combination of fresh flavors from the garden.  We did not have to have lemon extract but almond extract was a great substitute.

Meyer Lemon Rosemary Cookies
Bake: 350* F  8-10 minutes                Makes 80 cookies

3 C all purpose flour
1/4 t. baking soda
1/2 t. salt
1 1/12 C granulated sugar
1 egg
1 t. lemon extract
2 T. finely, snipped fresh Rosemary
2 T. finely shredd
ed Meyer lemon peel
1/4 C. Fresh squeezed lemon juice, strained
1/2 C. Powdered sugar

1.  In medium bowl stir together flour, baking soda, and salt. Measure out Rosemary., finely shredded lemon peel and lemon juice.

2.  In large bowl cream butter and granulated sugar and beat with electric mixer on medium to high until fluffy.  Scrape sides of bowl occasionally.  Beat in egg, lemon peel, lemon juice, rosemary and lemon extract.  Gradually add flour mixture beating after each addition.  Is using an electric mixture beat in as much as you can with the mixer.  Then using a wooden spoon stir in the remaining flour mixture.  Chill dough in bowl for 15 minutes.

3.  Divide dough into four portions.  Shape each portion into a logs.  Wrap each log in waxed paper; twist the ends.  Chill at least 4 hours or up to 3 days.

4.  Preheat oven to 350*F.  Line cookie sheets with parchment paper.  Set aside. Cut chilled or frozen logs into 1/4 inch slices.  Place slices about 1 inch apart on cookie sheet.  Bake 8_10 minutes or until edges are lightly browned.

5.  Cool on cookie sheet for 2 minutes.

6.  Place powdered sugar in a small bowl.  Add 2-3 warm cookies to the powdered sugar, turning to coat evenly,  Transfer to wire racks to cool completely.

Nutrition: 1 cookie - 51 cal, 2 g fat, 8 g carb., 0 fiber, 1 g protein, 7 mg chol, 36 mg sodium