LEMON ROSEMARY CORNMEAL COOKIES
For this recipe I wanted to make a shortbread cookie that was rich and citrus-y with the lovely floral notes of rosemary. I also wanted to do something that would be a little heart healthier than traditional butter filled Italian shortbread cookies. Eureka! This cookie is the answer. It has all the flavor and texture of traditional shortbread cookies but is made with fruity extra virgin olive oil in place of the butter. I swapped out some of the flour with cornmeal and the result was delicious. They come together in a snap and are a tasty, crunchy treat that you won’t feel guilty about indulging in.WATCH THE VIDEO ON KUTV2
¾ C all-purpose flour
3 T coarse ground cornmeal or polenta (not instant)
1/8 t salt
½ t baking powder
1 ea zest of lemon, minced
1/3 C extra virgin olive oil
¼ C + 1 C granulated sugar, divided
1 ea eggs
2 t fresh rosemary, minced
¼ C toasted pine nuts (optional)
½ C powdered sugar
Preheat oven to 350 degrees.
Line a rimmed baking sheet with parchment paper. Set aside.
In a large mixing bowl combine all-purpose flour, cornmeal, baking powder, lemon zest and salt. Whisk well to combine.
In a separate bowl, whisk together the egg, olive oil and ¼ C granulated sugar.
Combine wet with dry ingredients and mix gently until no lumps remain. Fold in minced rosemary and pine nuts.
Portion cookies using a small ice cream scoop or table spoon. Roll each scooped cookie into a ball and coat with granulated sugar. Place the sugared balls on prepared cookie sheet spacing a few inches apart. Using the tines of a fork gently press a crisscross pattern onto the top of each cookie. Bake 15 minutes until cookies are crisp and lightly browned. Remove from oven and dust tops with powdered sugar.
1 ½ dozen 2” cookies