Lemon-Rosemary Butter Cookies

• 4 oz. (1 stick) butter, softened
• 1/4 cup sugar
• 1 tsp. finely chopped rosemary
• 1/2 tsp. finely grated lemon zest
• 2 egg yolks
• 1 tsp. vanilla extract
• 1 cup flour
• 13 cup corn flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup turbinado or sanding sugar for decorating

1. Beat butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes, or until creamy.
2. Beat in egg yolks and vanilla.
3. Whisk together flours, baking powder, and salt in bowl.
4. Add to butter mixture, and beat until just combined.
5. Shape into 2 1-inch-wide logs.
6. Wrap in wax paper, and chill 2 hours.
7. Preheat oven to 325F.
8. Spray 2 baking sheets with cooking spray.
9. Slice cookies into 1/3-inch-thick rounds.
10. Place turbinado sugar in bowl and press one cut side of cookies into sugar.
11. Place sugar-side up on baking sheets.
12. Bake 15 minutes, or until golden brown on bottoms.
13. Transfer to wire racks to cool.

butter, sugar, rosemary, lemon zest, egg yolks, vanilla extract, flour, corn flour, baking powder, salt, turbinado

Taken from www.vegetariantimes.com/recipe/lemon-rosemary-butter-cookies/ (may not work)