I worked from home yesterday and between grant research and writing appeal letters I decided to bake some cookies. These cookies are both sweet and savory – a winning combination in my book. I based my recipe off of one from the Martha Stewart website and a recipe from Kiss the Hem of Her Apron, a lovely food site that is new to me.
Rosemary Cornmeal Shortbread
Makes 1 dozen
1/2 C (1 stick) butter, softened
1/3 C sugar
1/4 C pine nuts
1/4 C shredded Parmesan cheese
1/2 Tbl of dried rosemary, finely ground with a mortar and pestle
4 cracks of fresh black pepper
3/4 C all-purpose flour
1/2 C cornmeal
1 tsp salt
Preheat oven to 300F
Mix butter and sugar together in a large bowl until creamy and smooth. Add pine nuts, Parmesan, rosemary and black pepper. Stir to combine. Add flour, cornmeal and salt. Stir to combine.
Form into 12 disks with your hands and place on a prepared baking sheet (I use a Silpat mat). I spooned a bit of sugar and kosher salt (very little salt) on top of the cookies before baking.
Bake about 25 minutes or until the cookies are golden brown and make your house smell amazing. Allow to cool on a wire rack. These cookies will keep for several days in an airtight container.