Rosemary's Baby Cookies

Name: Rosemary's Baby Cookies
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 60
Cuisine: Global
Ingredients: 2 larges egg yolks, at room temperature; 1 Tbsp finely chopped fresh rosemary; 118 milliliters 1/2 cup plus 1 heaping tablespoon granulated sugar; 59 milliliters finely ground cornmeal; 1 Tbsp heaping tablespoon grated tangerine or orange zest (from about 1 1/2 to 2 tangerines); 1 teaspoons sea salt; 59 milliliters superfine sugar for coating; 473 milliliters unbleached all-purpose flour; 237 milliliters (2 sticks) unsalted butter, at room temperature

For 7 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 56 calories, 1g of protein, and 3g of fat. This recipe serves 60. If you have unbleached flour, orange zest, ground cornmeal, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a vegetarian diet.

Instructions

In a medium bowl, whisk together the flour, cornmeal, and salt.

Ingredients you will need

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until incorporated but not fluffy, about 1 minute. Scrape down the sides of the bowl.

Ingredients you will need

Granulated Sugar

Butter

Equipment you will use

Stand Mixer

Bowl

Add the citrus zest, rosemary, and egg yolks, one at a time, beating just until incorporated. Scrape down the sides of the bowl and add the dry ingredients. With the mixer on low, mix just until combined.

Ingredients you will need

Egg Yolk

Rosemary

Equipment you will use

Blender

Bowl

Scrape the dough out onto a lightly floured surface, gather it into a ball, and divide the ball in half. With floured hands, shape each half into a 12-inch-long log, pressing the sides against the work surface to flatten them so that the cookies will end up square. Wrap tightly in plastic wrap or waxed paper and twist the ends. Refrigerate for several hours or until completely firm.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 350°F. Line two large baking sheets with parchment paper or Silpats.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Put the superfine sugar in a small bowl.

Ingredients you will need

Superfine Sugar

Equipment you will use

Bowl

Cut the log crosswise into 1/3- to 1/2-inch-thick slices. Toss each slice in the sugar to coat.

Ingredients you will need

Sugar

Place the cookies at least 1 inch apart on the prepared baking sheets.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake until the edges are lightly golden, 15 to 17 minutes, rotating the sheets from front to back and between upper and lower racks halfway through.

Equipment you will use

Oven

Let the cookies cool for several minutes on the baking sheets before transferring them to a wire rack to cool completely. They will keep in an airtight container for at least 1 week.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack