Rosemary Lemon Sandwich Cookies

• 1 cup Unsalted Butter
• 3/4 cups Granulated Sugar (plus Extra For Dipping)
• 2 teaspoons Fresh Rosemary, Chopped Fine
• 2 teaspoons Lemon Zest
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 teaspoon Vanilla
• 2-1/4 cups All-purpose Flour
• 1/2 cups Lemon Butter Or Curd
• 1/2 cups Mascarpone Cheese

1. Preheat the oven to 400u0b0F. Prepare your cookie sheets with parchment paper or a Silpat.
2. In a large bowl, beat the butter on medium speed until creamy. Add the sugar, rosemary, lemon zest, baking powder, and salt, and beat until combined. Scrape the bowl to ensure everything is well incorporated. Beat in the vanilla, and then add the flour.
3. Shape the dough into 1-inch balls, and place on the cookie sheets. With the bottom of a glass dipped in sugar, flatten each ball to 1/2-inch thickness. Bake for about 8 minutes or until the bottoms are lightly browned. Cool completely.
4. In a small bowl, combine the lemon butter and mascarpone cheese. Spread on the bottom sides of half of the cookies, and top with the remaining cookies to make sandwiches. Layer sandwich cookies between sheets of waxed paper in an airtight container. Store in the refrigerator or freeze.
5. This recipe is barely adapted from Better Homes and Gardens, December 2012.

butter, sugar, fresh rosemary, lemon zest, baking powder, ubc, vanilla, allpurpose, lemon butter, mascarpone cheese

Taken from tastykitchen.com/recipes/desserts/rosemary-lemon-sandwich-cookies/ (may not work)