Rosemary Lemon Tea Cookies

1 2/3 cup flour

3/4     teaspoon baking powder

1/8     teaspoon salt

1/3     cup butter or margarine, softened

1/3     cup granulated sugar

1/2     cup powdered sugar

2        teaspoons grated lemon peel

1        tablespoon finely chopped rosemary leaves

1/4     cup extra light olive oil

1        egg

Sugar for dipping

Mix flour, baking powder, and salt in small mixing bowl; set aside.

Cream butter, granulated sugar, powdered sugar, lemon peel, chopped rosemary in large mixing bowl.  Blend in olive oil and egg.  Stir in flour mixture.  Cover and refrigerate for 1 to 2 hours. 

Preheat oven to 350 degrees F.  Shape dough into 3/4-inch balls.  Dip tops in sugar; place on baking sheet 2 inches apart, sugared side up.  Flatten to 1/8-inch thickness with fork or bottom of drinking glass dipped in granulated sugar. 

Bake 7 to 11 minutes or until cookies appear set in center.  Carefully remove cookies from pan immediately.  Cool on wire rack.

Makes about 2 1/2 dozen cookies