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Meyer Lemon Rosemary Bars | Black Girl Chef's Whites

Meyer Lemon-Rosemary Bars

Meyer Lemon Rosemary Bars | Black Girl Chef's Whites

 

 

I think of these as adult cookies. Not that children will not like them, but the flavor is one to have with a cup of coffee or tea, not Kool-Aid. Meyer Lemon-Rosemary Bars are citrusy, floral and herbal, buttery rich and sweet cookies.

Once again, I begin with Master Cookie Dough, that ultra versatile butter cookie that seems to lend itself to so many variations. Cinnamon sugar, Nutella, coconut and chocolate, peppermint. It truly is the one cookie dough to have handy in the freezer should you need to whip up a couple dozen cookies on the fly.

 

 

Meyer Lemon Rosemary Bars | Black Girl Chef's Whites

 

 

Recipe: Meyer Lemon-Rosemary Bars

Ingredients

  • 2 cups Master Cookie Dough
  • 1 teaspoon fine Meyer lemon zest (preferably with a microplane zester)
  • 1 teaspoon finely chopped fresh rosemary leaves

Instructions

  1. Heat the oven to 350° F. Line a 9 X 9 inch pan with parchment paper, leaving the edges long so they can be used to pick up the baked bar.
  2. In a small bowl, using clean hands knead the lemon zest and rosemary into the cookie dough.
  3. Press the cookie dough evenly into the bottom of the baking pan.
  4. Bake the cookie bar for 13 – 15 minutes, until baked through and light golden brown on top.
  5. Grasping the parchment, carefully lift the bar out of the pan and place onto a cooling rack.
  6. Let the cookie bar cool completely.
  7. When cooled, remove the parchment and trim the edges from the bar.
  8. Cut the bar in into 1 inch strips, then cut each strip in half, forming a rectangular bar.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Copyright © Cheryl D Lee.

Click for the Master Cookie Dough Recipe

Click for a Round Up of cookies made with Master Cookie Dough

Click for the Nutella Bites recipe made with Master Cookie Dough

 

Meyer Lemon Rosemary Bars | Black Girl Chef's Whites