A delicious recipe for Rosemary Cornmeal Cookies from Cindi Nesler!

To those who expressed interest in the cookie recipe. Enjoy!

Rosemary Cornmeal Cookies 

1 ¾ cups all purpose flour

1 cup Buckeye Creek Farm cornmeal

1 teaspoon baking soda

¾ teaspoon coarse salt

2 sticks ( 8 tablespoons) organic unsalted butter, at room temperature

1 ¼ organic cane sugar

1 tablespoon finely grated orange zest

2 teaspoons finely chopped fresh rosemary leaves

2 large cage free eggs

1 teaspoon pure vanilla extract

Preheat oven to 350 F. Whisk together flour, cornmeal, baking soda, and salt in a bowl. Put sugar and orange zest in the bowl of an electric mixer and gently rub together with your fingers. Mixture will become sandy and fragrant. Add butter , and with the electric mixer fitted with the paddle attachment mix on medium speed until pale and fluffy, about 4 minutes. Mix in rosemary, vanilla extract, and eggs, one at a time making sure to fully incorporate all ingredients. With mixer on low speed add the dry ingredients until just combined. On a parchment lined baking tray, drop rounded tablespoons of dough making sure to leave a spacing of 2 inches. Bake 8-9 minutes or until lightly browned on the edges. Let cool and serve immediately or store in an airtight container for 3-4 days

These cookies are both sweet and savory with just the right amount of contrast from the crunchy cornmeal inside.