Rosemary Honey Cookies

Rosemary Honey Cookies

Time: 40 mins

Ingredients

• 1/2 cup solid shortening, plus extra for preparing pans
• 1/4 cup unsalted butter, softened but not melted
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1/4 cup honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest or 1 teaspoon orange zest
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh rosemary, very finely chopped or 2 teaspoons finely crushed dried rosemary

Directions

• 1 note:If using dried rosemary, measure it into a small self-sealing plastic bag or mortar and pestle and crush the leaves very finely before adding them to the batter.
• 2 Position the racks to divide the oven into thirds and preheat it to 325 degrees F.
• 3 Coat the cookie sheets with solid shortening and set them aside.
• 4 In a large mixing bowl with a sturdy spoon or an electric mixer, beat together the shortening, butter, and sugar until smooth and well blended.
• 5 Beat in the egg, honey, juice, and grated zest.
• 6 On top of this mixture, add all the dry ingredients and the rosemary, then slowly stir or beat everything together until just incorporated.
• 7 Drop heaping teaspoons of batter on the cookie sheet, placing them 2 inches apart so the cookies can spread.
• 8 Bake 12 to 14 minutes, or until golden brown with a slightly darker edge. Allow the cookies to cool on the baking sheet about 5 minutes, then use a spatula to transfer them to a wire rack. The cookies get crisper as they cool. Store in an airtight container.