Rosemary Cornmeal Cookies
If you don't have kosher salt, use 1/2 a teaspoon table salt. Note that not all the sugar is used in the cookie dough; some of it is set aside after being flavored with rosemary and used to decorate the tops of the cookies.
YIELD:Makes about 16 cookies
- 1 /2 cup Sugar
- 3 tablespoons Sugar
- 2 teaspoons Chopped Fresh Rosemary
- 1 cup Unsalted butter, softened
- 1/2 cup Rosemary Sugar from Food Processor
- 1 Egg Yolk (save the white)
- 3/4 teaspoons Kosher Salt
- 1 1/2 cup All-Purpose Flour
- 1/2 cup Fine Ground Cornmeal
DIRECTIONS:Preheat oven to 325 degrees. Line two cookie sheets with parchment paper or silicone liners and set aside.
Process in a food processor 45 seconds:
Chopped Fresh Rosemary
Remove 3 tablespoons sugar, sift it through a fine sieve to remove rosemary pieces, then set aside.
Beat together until light and fluffy:
Rosemary Sugar from food processor
Add and beat until incorporated:
All Purpose Flour
Fine Ground Cornmeal
Mix until dough just comes together; it will be stiff. Turn dough out on a lightly floured counter and knead once or twice if necessary until it holds together. Roll to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto prepared cookie sheets. Whisk egg white with 1 teaspoon water until frothy, then brush onto cookies and sprinkle with reserved sugar. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to wire rack to cool completely.
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