Recipes and Cooking Meyer Lemon-Rosemary Slices 4.2 (9) 3 Reviews A Meyer lemon is a cross between a regular lemon and an orange, which gives it an aromatic sweetness and less acidity than a regular lemon. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 28, 2012 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 40 mins Chill Time: 4 hrs Bake Time: 8 mins Total Time: 4 hrs 48 mins Yield: 80 cookies Jump to Nutrition Facts Ingredients 3 cup all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1 ½ cup granulated sugar ¾ cup butter, softened 1 egg 2 tablespoon finely shredded Meyer lemon peel or regular lemon peel ¼ cup freshly squeezed Meyer lemon juice or regular lemon juice 2 tablespoon finely snipped fresh rosemary 1 teaspoon lemon extract ½ cup powdered sugar Directions In a medium bowl stir together flour, baking soda, and salt. In a large bowl beat granulated sugar and butter with an electric mixer on medium to high speed until fluffy, scraping sides of bowl occasionally. Beat in egg, lemon peel, lemon juice, rosemary, and lemon extract. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough into four portions. Shape each dough portion into a 6-inch-long log. Wrap each log in waxed paper; twist the ends. Chill for at least 4 hours or up to 3 days. (Or freeze for up to 2 months.) Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheets for 2 minutes. Place powdered sugar in a small bowl. Working in batches of two or three cookies, add warm cookies to the powdered sugar, turning to coat. Transfer to wire racks; cool. (To serve today, omit Step 5.) Layer powdered sugar-coated cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies before serving. Rate it Print Nutrition Facts (per serving) 51 Calories 2g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 51 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 7mg 2% Sodium 36mg 2% Total Carbohydrate 8g 3% Total Sugars 5g Protein 1g Vitamin C 0.6mg 3% Iron 0.2mg 1% Potassium 8mg 0% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.