Don't they kind of look like those big stone lions you see on old gates? Creeps me out a little.
You guessed it: I didn't take pictures of these cookies either.
Every year, I like to try making one new type of cookie in addition to my old standbys. Last year, it was the molasses sugar cookies; this year, it was lemon-rosemary slices.
A couple of years ago, I had a rosemary-lemon bar at a local bakery and was immediately hooked on the flavor combination. Unfortunately, this wasn't something the bakery usually made, just a leftover from a catering order, so I tried to duplicate it myself. I still haven't had any luck with the bars, but these cookies do a great job of featuring the two flavors.
Adapted slightly from Betty Crocker's Ultimate Cookie Book
1 cup sugar
1 cup butter, softened
1 tablespoon grated lemon peel
1 teaspoon finely chopped fresh rosemary (you can also use 1/4 teaspoon crushed dried rosemary)
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
1 teaspoon grated lemon peel
Mix 1 cup sugar, butter, 1 tablespoon lemon peel, rosemary, and eggs in a large bowl. Stir in flour, baking soda, and salt. Shape dough into a roll 12 inches long. Wrap and refrigerate about 2 hours.
Heat oven to 375F. Mix 3 tablespoons of sugar and 1 teaspoon lemon peel. Roll dough in sugar mixture to coat. Cut into 1/4 inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until edges are light brown. Immediately remove from cookie sheet.
Yield: approximately 4 dozen cookies