In a medium bowl, whisk the flour and salt. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in the lemon zest and rosemary. Add the egg and vanilla; continue beating until well blended and smooth, about 30 seconds more. Reduce the speed to low and gradually add the dry ingredients. Mix until the dough is just combined; don’t overmix. Divide the dough into 2 equal portions.Roll one half of the dough between two sheets of parchment to an even 3/16-inch thickness. Slide the dough and parchment onto a cookie sheet and refrigerate until firm, about 30 minutes. Repeat with the remaining dough.
Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line four cookie sheets with parchment.
使用3-1/2-inch圣诞树首席运营官(或类似)kie cutter, cut out the cookies and arrange them 1 inch apart on the cookie sheets. Press the scraps together, reroll, and cut (if the dough becomes too soft to handle, chill until firm). Repeat one more time and then discard the scraps. Repeat with the remaining dough.
Bake two sheets at a time until the cookies’ edges are golden brown, 10 to 12 minutes, rotating and swapping the sheets’ positions halfway through for even baking. Cool the cookies on racks.
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