I've been mulling over cornmeal for days now. I picked up a bag of locally milled cornmeal, and I've been trying to decide what to make with it. Cornbread would be the obvious choice, but I just wasn't inspired. I thought about a cornmeal cake, but in the end decide to go with cookies. I'm glad I did. These are not too sweet -- don't expect the kids to love them, but they're perfect for the adults. I think they'd pair great with a glass of white wine, but since I made them at 10:00 in the morning, I didn't test out that theory.
Rosemary Cornmeal Cookies
Recipe adapted from Everyday Food
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon chopped rosemary
Preheat oven to 350 degrees. Whisk together the flour, cornmeal, salt, and rosemary. In a separate bowl, using a mixer, cream the butter and sugar together until light and fluffy, then beat in the egg. Add the flour/cornmeal/salt mixture gradually just until combined. Scoop out onto a cookie sheet or baking stone and press down lightly. Sprinkle with additional rosemary if desired. Bake for 12-14 minutes, until cookies look dry but not browned. Cool on a wire rack.
I was running low on butter and didn't feel like making a trip to the store, so I halved the recipe. Which is fine...until you get to the 1 egg part. I am haphazard enough about such things that I just cracked the egg into a bowl and used a spoon to scoop out about half of it. It was a little tricky, but it worked fine.