Meyer Lemon-Rosemary Cookies

The flavor profile of this cookie fascinated me.  I love lemon cookies, and I love rosemary…so why not try a cookie with both? I bought a “Make Ahead Holiday” magazine to look for recipes as I prepared for Christmas. This recipe was one I knew I wanted to make right away.  There are a few changes I would make, which I’ll explain in the Results/Analysis section. The cookie itself was delicious, but it was the process I would change.

Meyer Lemon-Rosemary Cookies

Yields: 80 cookies  Store: 3 days at room temperature or freeze up to 3 months

Ingredients:

  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 C granulated sugar
  • 3/4 C butter, softened
  • 1 egg
  • 2 Tablespoons finely shredded Meyer lemon peel or regular lemon peel (go with Meyer!)
  • 1/4 C freshly squeezed Meyer lemon juice or regular lemon juice (go with Meyer!)
  • 2 Tablespoons finely snipped fresh rosemary (I chopped up so it was more fine. I didn’t want large chunks.)
  • 1 teaspoon lemon extract
  • 1/2 C powdered sugar

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Chocolate Chip Cream Cheese Cookies

Brandon and I went to a co-worker’s annual party this past weekend, and I wanted to bring a dessert. When I asked Brandon what I should bring, this was the first dessert that popped in his head. Growing up, I vividly remember making these cookies with my mom. They are my favorite cookie ever, as well as Brandon’s. They are extremely easy to make and are delicious! I am pretty sure I’ve made them 100 times…

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