Rosemary Citrus Cookies

  • 1 cup flour (and a bit more to help shape dough into logs)
  • ½ cup yellow corn meal
  • ½ cup unsalted butter
  • pinch salt
  • ½ cup sugar
  • 1 egg
  • 2 Tbsp rosemary, finely chopped
  • 2 Tbsp lemon zest
  • ½ tsp vanilla

Combine flour, cornmeal, and salt. Beat butter and sugar until creamy. Add egg, rosemary, lemon zest, and vanilla.  Gently add flour mixture. Shape dough into 1 ½ inch thick log. Use plastic or wax paper to help shape. Chill wrapped dough at least 4 hours or overnight.

Set oven at 350 degrees. Put parchment paper on cookie sheets. Take dough out of refrigerator. Cut slices 3/8 inches thick.  Bake 15 to 17 minutes until the edges of cookies are golden. Cool on rack.

From Lonna’s recipe box - DonnaLonna Kitchen KHOI community radio