Ingredients
-
1½ cups (7½ ounces) all-purpose Flour
-
½ cup (2½ ounces) Cornmeal
-
1 teaspoon Baking Powder
-
¼ teaspoon Salt
-
½ cup (3½ ounces) Granulated Sugar
-
½ cup Olive Oil
-
2 Egg
-
1 teaspoon minced fresh Rosemary
-
1 cup (4 ounces) confectioners’ Sugar
Directions
Cookies don’t always have to include traditional sweet ingredients such as chocolate, caramel, and nuts. We wanted a grown-up cookie that would work as dessert or alongside a cup of tea, one that would feature a pleasing contrast between sweet and savory. A cornmeal and olive oil dough seemed like a good start, and we decided to enhance it with some fresh, aromatic rosemary and only a modest amount of sugar for a decidedly savory base. Unlike our Cornmeal Orange Cookies, which have a texture similar to shortbread, we wanted this treat to be on the cakier side. A full teaspoon of baking powder and two whole eggs gave the cookies lift. A half cup of olive oil provided a fruity flavor without making the cookies greasy. To finish these special cookies, we coated them with confectioners’ sugar to balance their earthy, savory notes and dress them up a bit. We found it best to give the cookies a double coating—once while warm and again just before serving—to ensure that the sugar wouldn’t melt or brush off. Extra-virgin olive oil can be substituted for the regular olive oil; however, the cookies will have a more pronounced olive oil flavor.
Steps
|
1
Done
|
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cornmeal, baking powder, and salt together in bowl. |
|
2
Done
|
Whisk granulated sugar and oil together in large bowl. Whisk in eggs and rosemary until smooth. Using rubber spatula, gently stir in flour mixture until soft dough forms. Drop 1-tablespoon portions of dough onto prepared sheets, spaced about 2 inches apart. |
|
3
Done
|
Bake cookies until edges are lightly golden and centers are puffy and split open, about 13 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Meanwhile, spread confectioners’ sugar in shallow dish. |
|
4
Done
|
Working with several warm cookies at a time, roll in sugar to coat. Before serving, dust with extra confectioners’ sugar. Serve warm or at room temperature. |
