A non-profit organization dedicated to education with regard to the culture and use of herbs
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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 on lined sheets about 2-inches apart. Bake until pale golden, 10-12 minutes. Transfer to a rack and cool completely.