Lemon Rosemary Butter Cookies

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.