|Rosemary and pink peppercorn cornmeal cookies|
One of the recipes she has put in the book is for a rosemary olive oil cake, which sounds lovely - not too sweet, a hint of herbaceousness. Rather than a whole cake, I wanted to make a cookie, maybe something like a shortbread, with rosemary. So after looking online a bit, I found a recipe on the Madison Herb Society's website for a cornmeal rosemary cookie. The addition of cornmeal gives the cookies a nice crunch, and I had been curious about trying a cornmeal cookie after reading about one in Dorie Greenspan's book, Baking: From My Home to Yours, in which she talks about letting the cookies bake a little longer to make them even crunchier. If you go a little browner, they'll be crispier. If you go paler, they are a little more like sugar cookie, not quite crunchy crisp, with a little give to them.
I cut back the sugar a bit, increased the rosemary, and thought a pinch of pepper might be nice too. I had recently purchased some pink peppercorns so decided to use those to add a fun bit of pink to the tops of the cookies that was really lovely. Their recipe also called for dried cranberries, which I have omitted.
I made them both by dropping rounded tablespoons of dough on the cookie sheet, which yielded a thicker cookie that browned a bit more, and then flattening them a bit before baking and baking them a little less, making a blonder cookie more like a sugar cookie. They are both good - just a little different in appearance and texture. They both do spread a little bit from their original formation, though the ones where I just dropped the dough and did not flatten them out did not spread that much.
- 1 3/4 cup flour
- 1 tsp. baking soda
- 1 c. fine cornmeal
- 1/2 tsp. salt
- 1/4 to 1/2 tsp. freshly ground pepper, pink peppercorns if you like
- Pink peppercorns to freshly grind over your cookies
- 2 sticks unsalted butter, softened
- 1 cup plus 2 Tbsp. sugar
- 2 large eggs
- 2 large Tbsp. minced fresh rosemary
In a bowl, whisk the flour, baking soda, cornmeal, salt and ground pepper together.
With a stand mixer or hand mixer, mix the butter and sugar together until fluffy, about 2 to 3 minutes. Mix in the eggs, one at a time. Then, mix in the flour mixture and rosemary, and stir it's all just combined.