Ingredients
1/2
cup butter or margarine, softened
1/2
cup sugar
2
teaspoons grated lemon peel
1/2
teaspoon finely chopped fresh or 1/8 teaspoon crumbled dried rosemary leaves
1
egg
1 1/2
cups Gold Medal™ all-purpose flour
1/4
teaspoon baking soda
1/8
teaspoon salt
3
tablespoons sugar
1
teaspoon grated lemon peel
Preparation
In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Flatten sides to form triangle. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375°F. Mix 3 tablespoons sugar and 1 teaspoon lemon peel. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
