Cornmeal Cookies with Rosemary

Preparation info
  • Makes:

    2 Dozen

    • Difficulty


Appears in
The Cookiepedia: Mixing Baking, and Reinventing the Classics

By Stacey Adimando

Published 2011

  • About

These crumbly, sweet, and savory bites make a beautiful drop-by offering tied with baker’s twine and packed into gift boxes or goodie bags. And they’re a treat to bake, because when they’re about halfway done, you’ll smell the pungent rosemary aroma seeping out of your oven.


  • ¾ cup salted butter, at room temperature
  • ½ cup sugar
  • 2 egg


  1. Cream the butter and sugar until fluffy. Add the egg yolks and beat well. Mix in the vanilla.

  2. Stir together the flour, cornmeal, baking powder, and salt. Add them a third at a time to the butter mixture and beat until incorporated. Form the dough into a ball, wrap it tightly in plastic wrap, and stick it in the fridge until firm, about 1 hour.