Cornmeal Rosemary Cookies
Not too sweet, not too savory, these cookies can be enjoyed as a dessert or as an accompaniment to a cheese platter. The freshness of the rosemary pairs beautifully with the natural sweetness and nuttiness of the cornmeal. These cookies taste best after a day or two, as the flavors have time to marry and reach their full potential.
Preheat oven to 350°F.
Whisk together flour, cornmeal, baking soda, and salt in a bowl.
Put sugar and orange zest in the bowl of an electric mixer and gently rub together with your fingers. Mixture will become sandy and fragrant.
Add butter, and with the electric mixer fitted with the paddle attachment mix on medium speed until pale and fluffy, about 4 minutes.
Mix in rosemary, vanilla extract, and eggs, one at a time making sure to fully incorporate all ingredients.
With mixer on low speed add the dry ingredients until just combined.
On a parchment lined baking tray, drop rounded tablespoons of dough making sure to leave a spacing of 2 inches.
Bake 8-9 minutes or until lightly browned on the edges.
Let cool and serve immediately or store in an airtight container for 3-4 days.