These little cookies were to-die-for. Ryan was reluctant at the thought of rosemary in his cookie, but in my brain, this made sense to my sweet-salty-savory loving palate. I also could imagine a childhood in the italian countryside - and the smell of these cookies coming out of Nonna's oven. The recipe yields about thirty small-bite cookies! PS: this recipe is another winner from vegetarian times- Simple, great tasting- I highly recommend it!
1 stick butter, softened
1/4 cup sugar
1 tsp. finely chopped rosemary (fresh!)
1/2 tsp. finely grated lemon zest
2 egg yolks
1 tsp. vanilla extract
1 cup flour
1/3 cup corn flour (this was a little tricky to find- I'd look in advance!)
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup turbinado (sugar in the raw) or decorative crystal sugar for decorating
DIRECTIONS
Beat butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes, or until creamy. Beat in egg yolks and vanilla.
Whisk together flours, baking powder, and salt in bowl. Add to butter mixture, and beat until just combined. Shape into 2 1-inch-wide logs. Wrap in wax paper, and chill 2 hours.
Preheat oven to 325°F. Spray 2 baking sheets with cooking spray. Slice cookies into 1/3-inch-thick rounds. Place turbinado sugar in bowl and press one cut side of cookies into sugar. Place sugar-side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms. Transfer to wire racks to cool.
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