Ingredients for Rosemary Honey Cookies
- Solid Shortening
- Unsalted Butter
- Granulated Sugar
- 1 large egg
- ¼ cup honey
- Fresh Lemon Juice
- Lemon Zest
- All Purpose Flour
- Baking Soda
- Salt
- Ground Cinnamon
- Ground Nutmeg
- Fresh Rosemary
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How to Make Rosemary Honey Cookies
- Preheat oven to 325°F (160°C). Position oven racks to divide the oven into thirds.
- Lightly grease two baking sheets with solid shortening.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup solid shortening, and 1 ½ cups granulated sugar until light and fluffy. Use an electric mixer for best results.
- Beat in 1 large egg, ¼ cup honey, 2 tablespoons lemon juice, and 1 tablespoon grated lemon zest until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons finely chopped fresh rosemary. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop heaping teaspoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy! These cookies crisp up as they cool. Store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
27g
Fat
8g
Carbs
4g
