1 cup butter, softened
¾ cup sugar
1/8 teaspoon salt
1 large egg
½ teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon finely chopped fresh rosemary
2 ¼ cups all-purpose flour
1 cup finely chopped toasted sliced almonds
- In a large bowl with electric mixer, beat butter on medium-high for 30 seconds. Add sugar and salt, beating until combined and scraping bowl sides occasionally. Add egg, vanilla, lemon zest and rosemary, beating until combined. Gradually add flour and beat until thoroughly combined.
- Divide dough in half. Shape each half into an 8-inch roll. Sprinkle half the almonds on a large sheet of waxed paper and roll one log in almonds, rolling until thoroughly coated on edges. Repeat for second log. Completely wrap in waxed paper or plastic wrap and refrigerate for at least 2 hours or until dough is firm enough to slice.
- When ready to bake, preheat oven to 350°F. Cut roll into ¼-inch slices and place cookies 1 inch apart on ungreased cookie sheets. Bake 7 to 10 minutes or just until edges are firm and tops are set. Cool on cookie sheets for 1 minute, then transfer to wire racks to cool completely. Makes about 50-60 cookies.
Recipe inspiration from Better Homes & Gardens and Taste of Home and adapted by Kim Galeaz, RDN CD