May 2011

This recipe is featured in our Rosemary for Remembrance cookbook. Rosemary (Rosmarinus officinalis) is native to the Mediterranean region, where it grows wild as a small tree. Rosemary is an upright shrubby perennial that can grow to three feet tall or more, making it look like a miniature fir tree. Its leaves are small, dark green needles, about one-inch long. The flowers bloom in early summer and are small and pale blue, pink, purple or white. Rosemary is a member of the mint family Lamiaceae, which includes many other herbs.

Cornmeal Rosemary Cookies

1-3/4 c. flour
1 tsp. baking soda
1 c. fine cornmeal
1/2 tsp. salt
2 sticks unsalted butter, softened
1 1/4 c. sugar
2 large eggs
3/4 c. craisins (dried cranberries)
1 large T. minced fresh rosemary

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk flour, baking soda, cornmeal and salt together in a mixing bowl. Mix butter and sugar together with an electric mixer until pale and fluffy, about 3 minutes.

Mix in eggs, one at a time. Add flour mixture and stir until just combined. Stir in craisins and rosemary. Using a tablespoon, drop rounded balls of dough onto lined sheets about 2-inches apart. Bake until pale golden, 10-12 minutes. Transfer to a rack and cool completely.