Lemon Rosemary Cookies


This is one of my favorites!

Photography by Angie Norwood Browne

Lemon Rosemary Cookies

2 cups flour

1 cup unsalted butter, cubed

1/2 cup sugar

1/4 tsp. salt

1 lemon zest

1 tsp. chopped fresh rosemary

Mix in kitchen aid until no longer crumbly and just comes together. Chill for 30 minutes.Then roll into 3/8-1/4 inch thick disk. Cut with a 1plus inch cookie cutter. ( chill on baking sheet 15minutes, optional)

Bake 10-15 minutes @ 325 degree oven until light golden brown. Cool


1 1/2 cups powder sugar

2 T. fresh lemon juice

zest of 1 lemon

Mix together, then spoon or daub on cookies. Press in small rosemary sprig on top of each cookie.

Recipe from Gourmet magazine

Food styling by Patty Wittmann


About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

One comment

  1. Aren’t they gorgeous?! Wonderful!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: