2½ cups all-purpose flour
1 t baking soda
¼ t salt
1¼ cups sugar, divided
½ t dried rosemary leaves, crushed
Finely grate colored portion of lemon peel using bell grater or hand-held grater. Measure 4 teaspoons; set aside.
Preheat oven to 375°F. Place flour baking soda and salt in large bowl; stir to combine.
To separate egg yolk from white, gently tap egg in center against hard surface, such as side of bowl. Holding a shell half in each hand, gently transfer yolk back and forth between the 2 halves. Allow white to drip down the 2 halves into bowl. When all white has dripped into bowl, place yolk in another bowl. Store unused egg whites in airtight container. Refrigerate for about one week.
Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg yolks, 3 t lemon peel and rosemary.
Gradually add flour mixture. Beat at low speed until well blended, scraping down side of bowl once.
Combine remaining ¼ cup sugar and 1 t lemon peel in small bowl.
Roll tablespoonfuls of dough into 1" balls; roll in sugar mixture to coat.
Place balls 2" apart on ungreased cookie sheets. Press balls to ¼" thickness using flat bottom of drinking glass.
Bake 10 to 12 minutes or until edges are golden brown. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 4 dozen cookies.