Ingredients
1-1/4 cups sugar, divided 4 teaspoons grated lemon zest, divided 1 cup butter, softened2 large egg yolks, room temperature3/4 teaspoon dried rosemary, crushed2-1/2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt
Preparation
Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
