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Lemon Rosemary Cocktail Wafers

Perre Magness
Makes about 40 wafers
5 from 1 vote
Course Dessert
Cuisine American


  • ½ cup 1 stick butter, softened
  • ½ cup granulated sugar
  • 1 egg
  • 2 Tablespoons chopped fresh rosemary
  • 2 Tablespoons grated lemon zest
  • 1 cup all-purpose flour
  • ½ teaspoon salt


  • Beat the butter and sugar together in the bowl of a stand mixer until light and fluffy.
  • Add the egg and beat until well blended.
  • Make sure your rosemary is very finely chopped – use an electric spice grinder if you have one. If not, chop as much as possible with a heavy knife.
  • Add the rosemary and lemon zest to the bowl and beat until blended. Add the flour and salt and beat until combined and smooth.
  • Scoop half the dough onto a long piece of plastic wrap and shape into a log.
  • Roll up the dough and wrap tightly into a small, thin log. I like to make these as small bites, so I roll the log about 1-inch in diameter.
  • Repeat with the remaining dough. Refrigerate the logs for at least an hour but these will keep in the fridge for several days.
  • When ready to bake, preheat the oven to 350 degrees.
  • Line a baking sheet with parchment paper. Remove the dough from the fridge and slice wafers, about 1/8 of an inch thick, from the logs.
  • Lay them on the baking sheet about ½ an inch apart and bake for 5 minutes, just until the centers are firm and the edges are slightly brown.
  • Remove to wire racks to cool completely.
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