These light cookies, packed with fragrant rosemary are delicious on their own or as an accompaniment to a selection of assorted cheeses. If you wish to make them more bite-sized to serve with cheese, use a smaller sized scoop, such as #100 or #110.
Makes 18 to 24 cookies
3/4 cup all-purpose flour (94 grams)
1/4 cup finely ground yellow cornmeal (42 grams)
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons (3/4 stick) butter, room temperature
1/2 cup granulated sugar (100 grams)
1 large egg yolk
1 tablespoon finely chopped fresh rosemary
raw sugar, such as demerara, for rolling
Preheat oven to 350oF. Line cookie sheets with parchment.
In a medium sized bowl, sift together flour, cornmeal, cream of tartar, baking soda, and salt. Set aside.
In a large bowl of an electric mixer, with the speed set to high, cream together butter and granulated sugar, about 1 minute. Add the egg yolk, and mix until smooth. Mix in rosemary, until completely dispersed throughout. Set mixer speed to low, and add the flour mixture until just incorporated. Dough will be a little crumbly. Kneed with hands and gather into ball.
Using a medium-size scoop, such as #60, shape double teaspoons of dough into one-inch balls. Press each top of each ball into raw sugar. Space cookies 2-inches apart on prepared cookie sheets. Flatten balls to 1/3-inch thick using the back of a spoon or bottom of a glass. Bake for 10 to 12 minutes until cookies are slightly browned on the edges. Transfer cookies, still on parchment, to a cooling rack to cool completely.
Store cookies in an airtight container for up to 7 days.
Baker’s Note: Using a #100 scoop will make about 30 to 36 cookies.