Tea & Cookies

I was trying to figure out what to bake the other day for a special occasion. Some dear friends were coming over to help me plan for my upcoming surgery and hospital stay – they are managing all my care and they deserved a treat. So I started off trying a “healthy” version of chocolate biscotti. And I have to admit, these were the worst cookies I have ever produced. Dry, heavy, not even close to chocolately enough. A catastrophe in my book. So I went back to the drawing board. And I decided that “healthy” was not a top priorities for the cookies I wanted to bake. These were for a celebration – they were meant to be a gift. So if white flour and butter needed to be featured – so be it. No doubt there are a number of more wholesome cookie recipes out there – but I stumbled upon this recipe for shortbread cookies and could not be swayed.

The original recipe called for lemon zest as the main source of flavor. However I wanted to tweak it a bit – change it up. So I added some finely chopped rosemary and – voila – a lovely savory sweet combination. Then I got to thinking about making a second version. I couldn’t just have one option for my friends. So I made another batch, omitted the lemon and replaced it with extra vanilla. Then I chopped up some lavender flowers and tossed them in. Another hit!

I must admit, I love it when I stumble upon a recipe that I know immediately will become a staple in my repetoire. These are so very easy to make. They’re not too sweet. They are different from what people expect, a bonus in my book. They freeze extremely well. They make fabulous gifts. The list goes on. But I will stop here. Because I want you to run out and buy butter and flour and lemons and lavender and all the other ingredients and whip up a batch. I don’t think you’ll be disappointed.

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Rosemary Lemon Cookies

(Makes approximately 50 cookies)


  • 2 sticks butter, room temperature
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure lemon extract
  • 1 ½ tablespoon fresh rosemary, finely chopped
  • 2 teaspoons grated lemon zest
  • 2 ¼ cup all purpose flour
  • ½ teaspoon salt


Beat butter and sugar together until light and fluffy. Add the egg, vanilla and lemon extract, mix until well blended.

Add rosemary, lemon zest, salt and flour. Mix well.

Divide the dough in half and shape them into logs. Place on a piece of parchment paper. Roll the logs about 1 1/2″ in diameter. Chill in the freezer for at least an hour.

Preheat oven to 375F. Take the logs out of the freezer. Cut the logs into 1/4″ slices and place on a parchment covered baking sheet. Bake for about 15 minutes until the edges are golden brown.  (If they don’t start to brown and remain pale in color, they won’t be as crispy.) Cool on a wire rack.

Lavender Vanilla version: Omit lemon zest and rosemary. Increase the vanilla to 1 tablespoon and add 1 ½ tablespoons finely chopped lavender flowers.

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3 Responses to “Tea & Cookies”

  1. Carlin & Brian says:

    I have lavender, rosemary and butter and I can steal some lemons from a nearby tree! I am good to go.

  2. Kathleen says:

    I’ve made them twice and have gotten rave reviews both times. Thanks for a gem of a recipe!

  3. Thank you, very useful. I wasnt actually a big fan of Spinach for many years ( lie, I hated the stuff), but after marrying a vegan I kind of had to put up with it, and have slowly come to absolutely love the stuff. Spinach curry is now my absolute favourite! I recently found an entire spinach recipes website which is my new favourite site now, you should have a look!

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