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Rosemary & Lemon Ribbons

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Rosemary & Lemon Ribbons

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  • Yield: 64 diamonds
  • Prep 30 mins
  • Chill 1 hr
  • Cool 1 mins per batch
  • Bake 6 mins to 8 mins per batch

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Ingredients

  • Basic Sugar Cookie Dough
  • 2 teaspoons finely snipped fresh rosemary or 3/4 teaspoon dried rosemary, finely crushed
  • 2 teaspoons finely shredded lemon peel
  • 2 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon lemon juice

Directions

  1. Prepare Basic Sugar Cookie Dough as directed, except add rosemary and lemon peel with the sugar.
  2. For rolled-out ribbons and/or cutout diamonds: Divide dough in half and tightly wrap each piece with plastic wrap and chill for 1 hour or until dough is easy to handle.
  3. For ribbons: On a lightly floured surface, roll half the dough (keep remaining dough in refrigerator) into a 16x10-inch rectangle. Using a fluted pastry wheel, cut each rectangle lengthwise into eight 1-1/4-inch strips. Cut strips crosswise into 4-inch pieces. Place about 1 inch apart on ungreased cookie sheets. If you like, curve pieces slightly. Continue as directed in step 5.
  4. For diamonds: On a lightly floured surface, roll half the dough (keep remaining dough in refrigerator) until 1/4 inch thick. Using a 2-1/2x1-3/4-inch diamond-shaped cutter with fluted sides, cut out dough. Place about 1 inch apart on ungreased cookie sheets.
  5. Bake in 375 degree F oven for 6 to 8 minutes or until edges are firm when lightly touched and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool. Makes 64.
  6. To decorate, in a small bowl, combine powdered sugar, milk, and lemon juice. Stir in additional milk, 1 teaspoon at a time, until drizzling consistency. Drizzle a very thin line of glaze in a zigzag pattern over tops of cookies. Let set before serving.

Basic Sugar Cookie Dough

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 cup butter, softened
  • 1 3 - ounce package cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon vanilla

Directions

  1. In a medium bowl, combine flour and cornstarch; set aside.
  2. In large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

Nutrition Facts

(Rosemary & Lemon Ribbons)

calcium (mg) 10, Potassium (mg) 11, sugar (g) 7, cal. (kcal) 83, sodium (mg) 50, pro. (g) 1, Folate (µg) 12, carb. (g) 12, Fat, total (g) 3, Niacin (mg) 0, chol. (mg) 12, Thiamin (mg) 0, sat. fat (g) 2, iron (mg) 0, Monosaturated fat (g) 1, Riboflavin (mg) 0, vit. A (IU) 97

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