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.


  • 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.