The weekend after Thanksgiving my sister-in-law Barbara served some homemade cookies for dessert after dinner. One of the flavors was lemon rosemary. She asked us all to try them, then to guess what the cookies were made of. I guessed the lemon, but I missed the rosemary. They were delicious. I wanted to recreate them, so I searched for a recipe and found this one. This one was equally as good. I brought a cookie tray to a PTA meeting recently and these sandwich cookies were the crowd favorites. Lemon and rosemary is a delicious combination. When I made these, I cut up the rosemary with a pair of kitchen shears. I cut mine into very small pieces. These would be perfect with a cup of tea. I’ll definitely make these again.
Rosemary-Lemon Sandwich Cookies
Recipe from Better Homes & Gardens
1 cup unsalted butter, softened
3/4 cup granulated sugar
2 teaspoons snipped fresh rosemary
2 teaspoons finely shredded lemon peel
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup lemon curd
1/2 cup mascarpone cheese
1 tablespoon powdered sugar
Preheat oven to 400 degrees F. In mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add granulated sugar, rosemary, lemon peel, baking powder and salt. Beat until combined, scraping sides of bowl. Beat in vanilla. Beat in as much of the flour as you can. Stir in remaining flour.
Shape dough into 1-inch balls. Place 2 inches apart on a parchment paper-lined cookie sheet. With bottom of glass dipped in sugar flatten to between 1/4 and 1/2-inch thickness. Bake 8 minutes or until bottoms are lightly browned. Cool 1 minute. Transfer to wire rack; cool.
Meanwhile, in small bowl combine lemon curd and mascarpone cheese. Spread on flat side of half of cookies. Top with remaining cookies, flat side to filling. Sprinkle with powdered sugar. Serve immediately or refrigerate, in layers separated by waxed paper, in airtight container up to 24 hours. Refrigerate for 30 minutes before serving.
Yield: Between 15 and 20 cookies