Rosemary and Parmesan Savory Cookies

Ingredients

• ½ cup (140 ml) unsalted butter, kept in room temperature for 30 minutes.
• Zest of one lemon
• 1 egg yolk
• 3 tbsp (51 ml) heavy cream
• 1 cup (280 ml) all-purpose flour
• ¾ cup (177 ml) finely grated parmesan cheese
• 3 tbsp (51 ml) fresh rosemary, finely cut
• ½ tsp (3 ml) salt
• Olive oil to brush on the cookies (optional)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag