Yield: Yields about 3 dozen 3-1/2-inch cookies.
Rosemary gives these holiday cutout cookies a subtle piny touch, and lemon adds brightness.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a medium bowl, whisk the flour and salt. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in the lemon zest and rosemary. Add the egg and vanilla; continue beating until well blended and smooth, about 30 seconds more. Reduce the speed to low and gradually add the dry ingredients. Mix until the dough is just combined; don’t overmix. Divide the dough into 2 equal portions.
Roll one half of the dough between two sheets of parchment to an even 3/16-inch thickness. Slide the dough and parchment onto a cookie sheet and refrigerate until firm, about 30 minutes. Repeat with the remaining dough.
Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line four cookie sheets with parchment.
Using a 3-1/2-inch (or similar) Christmas tree cookie cutter, cut out the cookies and arrange them 1 inch apart on the cookie sheets. Press the scraps together, reroll, and cut (if the dough becomes too soft to handle, chill until firm). Repeat one more time and then discard the scraps. Repeat with the remaining dough.
Bake two sheets at a time until the cookies’ edges are golden brown, 10 to 12 minutes, rotating and swapping the sheets’ positions halfway through for even baking. Cool the cookies on racks.
Spoon some of the icing into a small pastry bag with a small (3/16 inch) plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the icing onto the cookies to outline the rim. (If the icing is too thick to pipe, put it back in the bowl and stir in water, a drop at a time, until it pipes easily but still retains its shape. If the icing is too thin, add confectioners’ sugar, 1 tsp. at a time.)
If using decorating sugar or dragées, apply them while the icing is wet. Once the icing is completely dry and hard, store the cookies in airtight containers in the refrigerator for up to 5 days.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Note: The risk of salmonella infection from consuming raw eggs is very low, but you can eliminate it entirely by using pasteurized eggs.
Why wait for Christmas??? Cut these yummy cookies in stars or rounds and serve without the icing with lemon pot de creme or ice cream . These would be a good compliment to any fruit ice cream or pot de creme. Enjoy!
Excellent cookies even for a non-cookie lover. I made them last year, got rave reviews, and MUST bake them again!
Excellent cookie. My husband took some to work last Christmas, and they were a major hit.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?