These sunny little cookies are delicious! The lemon and rosemary are refreshing together and the cornmeal adds a nice texture. The cookies are similar to soft sugar cookies, if you want a crunchier cookie, use less lemon juice. The dough is very soft, since I only have one silpat mat I keep the dough in the freezer in between batches.
Rosemary Lemon Cornmeal Cookies (Gluten-Free)
Makes approximately 34 cookies
1 cup millet flour
1 cup sweet sorghum flour
2/3 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
12 tablespoons butter, softened
1 ½ cups sugar
4 teaspoons finely chopped fresh rosemary needles
Zest and juice from 2 lemons
Directions: Preheat the oven to 350°F. Prepare a cookie sheet with silpat or baking parchment. In a bowl, mix millet and sorghum flours, cornmeal, baking soda, xanthan cold and salt. In another bowl, beat butter, sugar, rosemary, lemon zest and juice until creamy, scraping sides of bowl occasionally. Add egg and beat until combined. Add flour mixture to butter mixture and beat until just blended. Dough will be very soft. Refrigerate for at least 30 minutes to an hour. Roll dough into ping pong sized balls and place 2 inches apart on lined baking sheets. Bake for approximately 13 minutes, until lightly browned and almost firm. Remove from oven and cool on pans for 2 minutes or until firm. Remove firm cookies from pans and cool completely on a wire rack.
Adapted from Rosemary Lemon Cornmeal Cookies from The Austin Gastronomist.
|Emma thinks they look delicious!|