Rosemary Cornmeal Cookies

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.

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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.