Rosemary and Lemon Butter Cookies

Rosemary and Lemon Butter Cookies

Time required : upto 40 minutes (25 mins prep, upto 15 mins bake)

Ingredients

- 200g unsalted butter, softened and cubed

- 200g brown muscavado sugar

- 350g plain flour

- 2 medium egg yolks, beaten before adding to the mixture

- zest of 1 lemon

- 3 tablespoons of fresh lemon juice

- 1/2 teaspoon of salt

- 1 tablespoons of fresh rosemary

For the icing

- 50ml milk, any

- 100g icing sugar

- 1 tablespoon of fresh lemon juice

Method

1. Preheat your oven to 170g fan / gas mark 4. In a large mixing bowl, cream together the butter and the sugar until light and fluffy. Then add the previously beaten egg yolks to the mixture, followed by the lemon zest and juice, and beat all together until smooth and clear. Add the salt, rosemary and flour, then beat slowly together until the dough all comes to one solid mass and you can pat into a ball. 

2. roll out walnut-sized balls of the dough, weighting 45g each, and place about 3 inches apart on a baking tray lined with baking paper.  Bake for no more than 15 minutes until the walnut-sized balls have flattened across the baking paper and almost touch each other. Remove from the oven and allow to cool - be cautious as they still will be super-soft from the heat. Allow them to get to room temperature so they stiffen slightly, but not so much that they lose their ''Millie's Cookies'' softness. 

3. While cooling, place the milk, icing sugar and lemon juice in a small bowl and mix together until it forms the desired thick consistency of icing. Once happy, pour over your cookies in any way you like, and add a rosemary leaf for artistic flair. Enjoy!