*1/2 cup butter or margarine, softened
*1/2 cup sugar
*2 teaspoons grated lemon peel
*1/2 teaspoon finely chopped fresh or 1/8 teaspoon *crumbled dried rosemary leaves
*1 1/2 cups all-purpose flour
*1/4 teaspoon baking soda
*1/8 teaspoon salt
*3 tablespoons sugar
*1 teaspoon grated lemon peel
1. In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
2. Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Flatten sides to form triangle. Wrap and refrigerate about 2 hours or until firm.
3. Heat oven to 375ºF. Mix 3 tablespoons sugar and 1 teaspoon lemon peel. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
Makes 6 dozen cookies.
Nutrition information per serving:
*Total Fat 1g
*Total Carbohydrate 4g
Cookie dough can be covered and refrigerated up to 24 hours before baking. To freeze refrigerator cookie dough, wrap rolls of dough in freezerproof wrap.