Lemon Rosemary Buttons
December 23, 2009 | Comments Off
I love these cookies for a couple reasons. First of all, they are delicate and tiny. I’ve really come to appreciate the small cookie lately, especially in comparison to all of those monstrosities out there, the size of my head and dripping with fillings. I prefer the single bite with lots of flavor. That’s the other thing I love about these cookies. The dough is shortbread with a lemon and a little extra salt. With their light coat of lemony icing, they pack a tart, sweet and salty punch for their diminutive size. Beware though: their size makes them very easy to pop into your mouth, one after another!
Lemon Rosemary Buttons
Makes 32 cookies
2 cups flour
1 cup cold unsalted high quality butter, cubed
1/2 cup granulated cane sugar
1/3 tsp fine sea salt
zest of a lemon
1 tsp finely chopped fresh rosemary
rosemary sprigs
Icing:
1 1/2 cups powdered sugar
2 tbsp lemon juice
zest of 1 lemon
2-3 tablespoons milk
1. Preheat oven to 325 degrees
2. Mix flour, butter, granulated sugar, zest, chopped rosemary, and salt in the bowl of a stand mixer on low speed until just blended. Increase speed to medium and mix until dough is no longer crumbly and just comes together.
3. Form dough into a disk and wrap in plastic; chill 30 minutes
4. On a lightly floured work surface, roll dough 1/2 inch thick.
5. Cut dough into circles with a 1/1/2 inch cookie cutter.
6. Arrange cookies 1 inch apart on baking sheets and chill 15 minutes
8. Bake cookies 18-22 minutes, until just starting to lightly brown on the edges. Allow to cool.
7. Mix powdered sugar with lemon, zest and enough milk to thin into a pourable icing. Mix until icing is smooth
8.Spread a 1/2 tsp on icing on each cookie and top with a rosemary leaf
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at