Rachel found these on Chocolate & Zucchini. She said “I flavored mine with rosemary and orange zest. I was attracted to the recipe because I also love cornmeal and had a yummy cornmeal/citrus cookie in NYC in November.”
I have to say, they tasted great.
(Recipe taken directly from Chocolate & Zucchini’s site)
– 180 g (1/2 cup plus 5 tablespoons) unsalted butter, at room temperature
– 140 g (1/2 cup plus 3 tablespoons) sugar (I use unrefined cane sugar)
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract, or 1/8 teaspoon seeds scraped from a real vanilla bean
– 240 g (2 cups) all-purpose flour
– 1/2 teaspoon salt
– 110 g (2/3 cup) stone-ground cornmeal
Makes about four dozen two-bite cookies.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Cream together the butter and sugar. Add the eggs one at a time, mixing well between each addition. Add the vanilla and mix again.
In a medium mixing bowl, combine the flour, salt, and cornmeal. Add the dry ingredients to the butter mixture and mix until just combined. The dough will be thick.
Plop rounded teaspoons of the dough onto the baking sheet.
Slip into the oven and bake for 12 to 16 minutes (depending on the size and shape of the cookies), until pale golden around the edges. Let stand on the baking sheet for 2 minutes then transfer to a rack to cool completely. The cookies will keep for about a week in an airtight container.