Dessert
215 g (2 sticks) butter, room temperature
3/4 c sugar
1 egg and 1 egg white (for brushing)
1 tsp vanilla
1 1/2 Tbsp fresh rosemary, finely chopped
3 tsp grated lemon zest
2 1/4 c flour
3/4 tsp salt
Coarse sugar for rolling
1. Beat the butter and sugar together in a stand mixer or with a spoon until pale, light and fluffy. Add the egg and vanilla and mix until well blended. Add the rosemary, lemon zest, salt and flour and mix well.
2. Divide the dough in half and shape them into logs and place on a piece of parchment paper. Roll the logs about 1 1/2″ in diameter. Chill in the fridge or freezer for at least an hour (more is fine).
3. Preheat the oven to 375F. Take the logs out of the fridge, brush with egg white and roll in sugar. Cut the logs into 1/4″ slices and place on a parchment covered baking sheet. Bake for 12-15 minutes or until the edges are golden brown. Cool on a wire rack before eating.
When entering this recipe (after the first batch), I increased the salt by 1/4 tsp and the herb by 1/2 Tbs - this makes a cookies I'm very happy with.
Of note, it's worth measuring the diameter of the roll, to make sure it's not too thick, otherwise the cookies are a little large and run into each other on the cookie sheet (also, you'll have fewer cookies if the roll is larger in diameter).