Lemon Rosemary Butter Cookies

Olivia Homecook
by Olivia Homecook
10 Cookies
1 hr

These cookies can be made in 60 minutes- 60 minutes! Maybe that doesn't sound amazing, but most butter cookies need to be chilled, and if they have some kind of jam topping, that too takes a while to make.

This is the shorthand way in terms of making a (sort of) jam cookie!

If you don't want to make the lemon peel topping, you can use your own jam, but make sure it isn't too runny or the cookie won't bake right. If your jam is too runny, you can cook in a pan over low heat, and add a little bit of flour to the jam until it reaches a thicker consistency.

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Lemon Rosemary Butter Cookies
Recipe details
  • 10  Cookies
  • Prep time: 45 Minutes Cook time: 15 Minutes Total time: 1 hr
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For the topping
  • 100 (3 1/2 oz) grams dried lemon peel, minced
  • 1 tbsp butter
  • 1 tbsp honey
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 1 zest of lemon
  • 1 tbsp flour
  • 1 tbsp water
Cookie dough
  • ½ cup or 113 grams cold unsalted butter, cut into small cubes
  • ¾ cup or 75 grams icing sugar
  • ½ egg, lightly beaten
  • 1 tsp vanilla
  • ¾ tsp baking powder
  • pinch of salt
  • 1½ cups or 200 grams all-purpose flour
  • 1 tbsp finely chopped fresh rosemary
  • ½ egg lightly beaten, for egg wash
For topping
In a small pan, add all ingredients and mix, cook over low heat for about 3 minutes. Remove from the stove and let cool.
Cookie dough
In a mixing bowl fitted with the paddle attachment, cream the butter and icing sugar at high speed until fluffy, add the egg and vanilla then mix for another 1 minute.
Add the dry ingredients and mix well. Lastly, add the rosemary and mix.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Divide the dough into two parts; 60% and 40%.
On a floured working surface, roll the 60% dough until 1/3 inch thick. Cut the dough into 8 round pieces using a round cookie cutter (I use a 3" round cookie cutter). If you are using a smaller one, you may get 10-12 cookies.
Take a tablespoon of the lemon topping, roll it between your hands to form a ball. Using a rolling pin, roll between two baking sheets to prevent sticking. Place the thin layer of the topping on top of the round cookie dough.
On a floured working surface, roll the remaining dough to 1/3 inch thick. Cut it into square then cut into ribbons using a pasta cutter. Arrange the ribbons into lattice formation on the prepared cookie and lemon topping,
Brush the ribbons with egg wash.
Bake the cookies in the oven for about 12-15 minutes until it slightly golden.
Take out from the oven and let the cookies rest for 5 minutes on the baking sheet before transferring them to a cooling rack.
  • To get half an egg: break an egg into a bowl, mix it thoroughly with a fork, then use only half of the amount in the bowl. You can keep, cook or throw away the other half.
  • Charleen Mc Dole Charleen Mc Dole on Aug 15, 2021

    How do u do a 1/2 egg? The cookie looks good

    • Olivia Homecook Olivia Homecook on Aug 16, 2021

      Break an egg into a bowl, mix it thoroughly with a fork, then use only half of the amount in the bowl. You can keep, cook or throw away the other half.

  • Smc29583757 Smc29583757 on Aug 16, 2021

    Instruction 4 roll dough1/3 inch thick .... Instruction 6 roll dough to 1/3 inch thick ...

    What is the source of the dough used in instruction 6, since thee is no mention of dividing the dough?