There's A Surprise In These Christmas Cookies

Each Christmas, I like to find a new holiday cookie recipe to add to my repertoire.

This year as I was scanning through my 100+ cookbooks, I found three that I liked and decided to combine the best of all three into one cookie! 

One had lots of lemon zest, one had almonds and one had rosemary. 

Surprisingly, just a hint of rosemary is delicious in this zesty lemon cookie. That's according to my husband and three neighbors who ate a whole plateful. Their "thumbs up" were good enough for me.  Enjoy!

Lemon Surprise Cookies

Makes about 2 dozen, depending upon size

1/3 cup butter, softened

½ cup sugar

1 egg

1 lemon

2 ½ cups all-purpose flour

1 tsp. baking powder

¼ tsp. dried rosemary

¼ cup slivered almonds

Confectioners’ sugar, for dusting

In large mixing bowl, cream together the butter and sugar with electric hand-held mixer until fluffy.  Add egg and beat on medium.

Take the lemon, rinse it with water and zest it. After zesting, cut it in half and juice it. Add all the zest and juice (about 4 tablespoons) to batter and mix well.

Add flour and baking powder together and beat on medium until well blended. 

With a spoon or spatula, add rosemary and almonds and gently mix.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before baking, or overnight.   

Divide the dough into quarters and each quarter into about 4 or 5 pieces.  Roll into balls.

Place on well-greased cookie sheets and bake in a 350-degree oven for about 11-13 minutes.  The cookies should be baked through, but not browned.

Cool on a wire rack.  When cooled, dust well or roll in powdered sugar.