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.