I love baking with herbs. Although we often think of herbs in only savory food, there are a lot of sweet dishes -- cookies and cakes that a bit of herb adds an interesting flavor to. Herbs and sugar DOES go together. I made these this week for tea:

LEMON ROSEMARY BUTTER COOKIES

1 c. butter at room temperature

1 c. brown sugar

2 egg yolks, lightly beaten

Zest of 1 lemon

2 T. fresh lemon juice

½ t. Salt

1 T. chopped fresh rosemary (or 1 t. dried)

2 cups flour (plus more for rolling)

½ c. coarse sparkling sugar

In the bowl of an electric mixer, cream together butter and brown sugar until smooth and fluffy. Add the egg yolks, lemon zest and lemon juice and beat until smooth.

Sprinkle the salt, rosemary and flour on top. Beat on low speed until the dough comes together and no streaks of flour remain.

Pat dough into a rough rectangle about ½ inches thick. Wrap in cling film and refrigerate at least 2 hours or up to 48 hours.

When ready to bake, preheat the oven to 350. Line 2 baking sheets with silpat. Place coarse sugar in a bowl.

Lightly flour your countertop, then place dough on top. Flour rolling pin and roll dough out to about ¼ inch thick. Using a round cookie cutter or small juice glass, cut circles of dough out. Roll the edges of the dough in the coarse sugar then place on baking sheet, at least 1 inch apart. Re-roll and cut the dough until you’ve used it all up. Bake for 10 to 15 minutes or until edges are very light golden brown and centers look set.