Lemon Rosemary Cookies

 - Danish Recipe

Directions:

1. In a mixing bowl, mix all of the ingredients together to form a uniform cookie dough. 

2. Divide the dough into two portions and roll each into a 2-inch (5 cm) thick log using plastic wrap. Seal the ends tightly.

3. Place the dough sausages in the freezer for 15-30 minutes (or longer if you prefer). Ensure the dough is firm enough to slice without crumbling or losing its shape.

4. Preheat the oven to 350 *F (180 *C).

5. Take one of the dough sausages out of the freezer, unwrap the dough, then cut it into 1/4 inch (½ cm) pieces. You should get around 40 pieces. 

6. Toss the cookie slices in sugar so they are evenly coated on both sides. 

7. Place the cookie slices on a baking sheet with parchment paper, about 1 inch (2-2½ cm) apart. 

8. Bake the cookies for about 10 minutes or until all the edges of the cookies are light brown. 

9. Let the cookies cool down on the sheet for a few minutes before transferring them to a plate. 

Notes:

- These cookies should be dry, crumbly, and not super sweet. 

- The butter can be subsituted with margarine, shortening, or lard. 

- The rosemary can be omitted if you would rather have just a lemon cookie OR you can use different spices like cardamom. 

- You do not have to coat them in sugar if you do not want to; this is just my personal preference for look and flavor. 

- The cookie dough can be stored in plastic in the freezer for up to 2 months. You can cut the cookie dough straight from the freezer (depending on your freezer) or let it thaw slightly in the fridge before cutting. 

- The finished cookies can be stored in a container at room temperature for close to 1 month or up to 4 months in the freezer.