Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
1cbutterroom temperature
¾cupsugar
1tspvanilla
2 ¼cflour
1tbspfresh rosemaryfinely chopped
Zest of one medium lemon
½tspsalt
½cDemerara sugar
Zest of two medium lemons
Instructions
Beat the butter and sugar together on high speed in the bowl of a stand mixer for three minutes. Add the egg and vanilla. Continue beating on high speed for a further 2-3 minutes. Mixture should be very light, creamy and thick.
Mix in the flour, rosemary, zest of one lemon and salt. Mix until well blended.
Wet your hands and scoop out half of the dough. Roll it out into a log about 1 ½” in diameter and 12 “long. Repeat with the other half of the dough. Wrap each roll and refrigerate for at least one hour.
To bake, preheat the oven to 375 degrees and line your baking sheets with parchment paper.
For each log, mix together ¼ cup of Demerara sugar and the grated zest of one lemon. Roll the log in the sugar, making sure to cover it evenly. Repeat with the second log.
Place on the prepared cookie sheets and bake for 12-13 minutes until the cookies are set.
Cool on wire racks.
Recipe Notes
Note: You can freeze the logs for up to a month before baking them.