Greek Lemon-Herb Cookies

Greek Lemon-Herb Cookies

Greek Lemon-Herb Cookies


Makes about 4 dozen cookies


2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1-1/4 cups sugar, divided
2 egg yolks
4 teaspoons grated lemon peel, divided
1/2 teaspoon dried rosemary, crushed


  1. Preheat oven to 375°F. Combine flour, baking soda and salt in small bowl.
  2. Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg yolks, 3 teaspoons lemon peel and rosemary. Gradually add flour mixture. Beat at low speed until well blended.
  3. Combine remaining 1/4 cup sugar and 1 teaspoon lemon peel in shallow bowl. Shape tablespoonfuls of dough into 1-inch balls; roll in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets. Press balls to 1/4-inch thickness using flat bottom of drinking glass.
  4. Bake 10 to 12 minutes or until edges are golden brown. Remove cookies to wire racks; cool completely.
  5. Store tightly covered at room temperature or freeze up to 3 months.

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