1 c. butter, unsalted, softened
1 c. sugar
2 egg yolks
3 t. lemon zest
1 t. rosemary
2 1/2 c. all purpose flour
1 t. baking soda
1/4 t. salt
Cream the butter and sugar until fluffy. Add the yolks and beat until blended. Add the lemon zest and the rosemary.
Sift the dry ingredients together and add to creamed ingredients. Beat until well mixed.
Use a 2 tablespoon or a 1 tablespoon scoop and roll the scooped dough in a mixture of sugar and zest, press with a glass that has been dipped in sugar.
Bake at 350F for 8 to 12 minutes (depending on size and number of cookies on pan).
Variation: use lavender in place of rosemary.
From Carolyn Story
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