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.