You Will Need:
Rosemary, 2 Tbsp, finely chopped
Flour, 2/3 cup
Cornmeal, ½ cup
Butter, ½ cup
Sugar, ½ cup
Egg, 1 large
Lime Zest, 2 Tbsp, finely grated
Vanilla Extract, ½ tsp
Salt, ¼ tsp
Recipe Serves: 12
1. Combine flour, cornmeal, and salt. In a mixer on high speed, cream together sugar and butter. Add in rosemary, lime zest, egg and vanilla until light and fluffy. On low speed, slowly add in the flour mixture until well combined.
2. Roll dough into a log and wrap in plastic wrap. Freeze overnight. On the day of baking, preheat oven to 350°F. Spray cookie sheet with non stick cooking spray and cut 1/3” thick rounds of cookie dough and place 1 inch apart on sheet.
3. Bake until lightly golden brown for about 15 to 17 minutes. Cool cookies on a wire rack and enjoy with cold lemonade.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg