Lemon & Rosemary Butter Cookies

1. 1

   Preheat oven to 350u00b0. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.

2. 2

   Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined

3. 3

   . Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

4. 4

   Freeze shaped balls of dough on

5. 5

   until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.