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.
Ingredients
- 1¾ cups all purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking soda
- ¾ teaspoon coarse salt
- 8 tablespoons Organic Valley® unsalted butter, at room temperature
- 1¼ organic cane sugar
- 1 tablespoon finely grated orange zest
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 large Organic Valley® eggs
- 1 teaspoon pure halal vanilla extract
Step 1
Preheat oven to 350°F.
Step 2
Whisk together flour, cornmeal, baking soda, and salt in a bowl.
Step 3
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.
Step 4
Add butter, and with the electric mixer fitted with the paddle attachment mix on medium speed until pale and fluffy, about 4 minutes.
Step 5
Mix in rosemary, vanilla extract, and eggs, one at a time making sure to fully incorporate all ingredients.
Step 6
With mixer on low speed add the dry ingredients until just combined.
Step 7
On a parchment lined baking tray, drop rounded tablespoons of dough making sure to leave a spacing of 2 inches.
Step 8
Bake 8-9 minutes or until lightly browned on the edges.
Step 9
Let cool and serve immediately or store in an airtight container for 3-4 days.
