LEMON ROSEMARY COOKIES
1 cup unbleached flour
1/3 cup sugar
1/4 teaspoon salt
2 teaspoons fresh rosemary snipped in 1/4" pieces
Grated zest from one lemon
1 stick cold unsalted butter
1 large egg
1 teaspoon lemon extract
Combine the flour, sugar, salt, rosemary, and lemon zest in the work bowl of a food processor. Process for 30 seconds.
Quarter the butter lengthwise then across into 8 pieces. Sprinkle over the dry ingredients and pulse until the mixture is the texture of coarse sand.
Beat together the egg and extract. Pour that over the dough and process until the mixture just begins to ball.
Transfer the dough to a bowl and chill for at least one hour.
Preheat the oven to 375 degrees.
Scoop out 1 tablespoon of dough, roll quickly into a ball, and flatten on a prepared cookie sheet. Touch each cookie once with the tines of a fork dipped in sugar.
Bake the cookies for 12 minutes or until they brown lightly around the edge.
Cool on a wire rack.
Yield: 2 dozen cookies