Rosemary has anti-inflammatory properties, which make it a healthful addition to this delicious dessert!
1 1/4 C. all-purpose flour
1/2 C. almond meal (finely ground almonds)
1 1/2 tsp finely chopped fresh rosemary
1 tsp baking powder
1/2 tsp salt
1/2 C. (1 stick) butter, softened
1/4 C. packed brown sugar
1/4 C. granulated sugar
zest of one medium sized meyer lemon
1 tsp meyer lemon juice
Preheat oven to 300°
Whisk flour, almond meal, rosemary, baking powder and salt in a medium bowl.
Put butter and sugars into the bowl of an electric mixer fixed with a paddle attachment. Mix on medium speed until light. Add egg, lemon juice and zest. Mix until combined. Add dry ingredients and mix until dough comes together.
Turn dough out onto parchment paper and roll into a log shape (about 2″ in diameter.) Wrap the parchment paper around dough and refrigerate for 30 min.
Remove and slice into 1/2 in rounds and place on a baking sheet lined with parchment paper. Bake 21 min (until cookies hold their shape, but have not yet started to brown.) Remove from the oven and cool on a wire rack.
Can be stored in an airtight container for up to a week (but believe me…they won’t last much more than a day!)