IELD: 60 cookies
3 cups butter, softened
2 ¼ granulated sugar
6 tsp. fresh rosemary, finely chopped
6 tsp. lemon zest, finely shredded
1 ½ tsp. baking powder
¾ tsp. salt
3 tsp. vanilla extract
6 ¾ cup all purpose flour
½ cup lemon curd
½ cup mascarpone cheese
1 Tbsp. powdered sugar
1. Preheat oven to 400°F. Beat butter until light and fluffly. Add sugar, rosemary, lemon zest, baking powder and salt. Beat until well combined, scraping sides of bowl. Beat in vanilla and then beat in flour.
2. Shape dough into 1” balls, place 2 inches apart on a parchment paper lined cookie sheet. With the bottom of a glass dipped in sugar, flatten to 1/2” discs. Bake 8 minutes, or until bottoms are lightly browned. Cool 1 minute and transfer to wire rack to cool completely.
3. Meanwhile, combine lemon curd and mascarpone cheese. Spread on flat side of half of cookie and top with remaining cookie, flat sides to filling.
4. Sprinkle with powdered sugar and serve immediately or refrigerate, in layers separated by waxed paper, airtight for up to 24 hours. Let stand at room temperature before serving. Sprinkle with powdered sugar.
Recipe: Sam Baker, Pastry Chef, Soka University/Bon Appetite
