Rosemary Cookies
I always end up with a nearly full packet of fresh rosemary kicking around in my produce drawer for months on end as unlike other fresh herbs, it just drys out instead of going bad & I rarely make recipes that call for it.
So when I came across Vera’s recipe for Yogurt Panna Cotta with Rosemary Cornmeal Cookies over at Baking Obsession, I made sure to save the recipe for the cookies, and they quickly floated to the top of my dessert recipes to try (quite a large collection as we rarely eat dessert).
Of course I made a few modifications, Vera’s recipe claims to make 5 1/2 dozen cookies and that would be way too many for us to handle, so I halved it and still wondered how I was going to fit them all on my one cookie sheet. Somehow I came out with 14 cookies, which was a relief & the perfect amount for us and our guests. I also made these cookies gluten free by substituting in quinoa flour and I used less sugar.
They came out wonderful with a delicious unique flavor. Next time I think I’ll attempt a zabaione with them.
Rosemary Cookies
makes approx 1 dozen small cookies
1/2 c quinoa flour
1/4 c cornmeal
1/8 t salt
1 1/2 T sugar
zest of 1 lemon
55g softened butter
1 egg yolk
1/4 t vanilla extract
1/2 T chopped fresh rosemary
Combine the quinoa flour, cornmeal, and salt in a small bowl. Set aside.
In another small bowl, rub the lemon zest and the sugar together to release the lemon oils. Set aside.
Beat the butter with an electric mixer in a medium bowl until fluffy. Slowly beat in the sugar mixture until well combined. Beat in the egg yolk, then the vanilla & rosemary. Switching to a wooden spoon, mix in the remaining dry ingredients just until the dough forms.
Grease, parchment or silplat a baking sheet. Roll the dough into 1 tablespoon sized balls & place on the prepared baking sheet one inch apart. Flatten the balls to 1/4″ thickness. Refrigerate for 20 minutes before baking.
Preheat the oven to 350F. Bake the cookies on the center rack for 12 minutes, until lightly golden.
Permalink: http://www.applesandfacon.com/?p=125
Tags: cornmeal, dessert, gluten free, quinoa flour, rosemary
