200 g soft butter
180 g sugar
320 g wheat flour
pack of vanilla sugar
1 egg
pinch of salt
2 rosemary twigs
lemon zest, sugar
Cream the butter, sugar, vanilla sugar and salt together. Then beat in the egg. Finely chop the rosemary leaves, combine with the flour and gradually add to the butter mixture, mixing gently. Form into a ball, wrap with clingfilm and chill in the fridge for one hour.
After that time take the dough out of the fridge, divide into two parts and roll each part to form a roller. On a baking mat, distribute sugar and zest of one lemon and roll the dough in the sugar and lemon mixture, so that the rollers are well coated. Wrap them again with clingfilm and put back in the fridge for another two hours.
Preheat the oven to 180℃ (upper and lower heating). Take the rollers out of the fridge and cut into 5 mm discs. Place them on a baking tray lined with baking paper or a silicon mat and bake for 15 minutes. Adjust the baking time according to the size and thickness of your cookies. The cookies should be golden in the middle and slightly brown on the edges.
Makes ca. 25-30 cookies
Source: Essen & Trinken 11/2009
