These are wonderful little cookies to serve with tea, or as an after dinner treat with a nice wine. I found the recipe in America’s Test Kitchen’s new Complete Cooking for Two Cookbook and thought they sounded easy and original. Use high quality olive oil here, it lends a welcomed peppery taste to the slightly sweet cornmeal, and the fragrant fresh rosemary adds yet another depth of flavor. Superfast to make with a handful of ingredients, the result is a surprisingly complex and delectable dessert cookie.
Makes 12 Cookies
¾ cup (3 ¾ ounces) flour
¼ cup (1 ¼ ounces) cornmeal
½ tsp. baking powder
1/8 tsp. salt
1/3 cup olive oil
¼ cup (1 ¾ ounces) sugar
½ tsp. minced fresh rosemary
1/3 cup powdered sugar, plus more as needed
- Preheat oven to 375 degrees and adjust rack to middle position. Line a baking sheet with parchment paper.
- Stir together flour, cornmeal, baking powder, and salt in a small bowl, set aside.
- Whisk olive oil with sugar until combined; whisk in egg and rosemary. Fold in flour mixture to form soft dough.
- Roll about a tablespoon of dough into balls and place 2 inches apart on a baking sheet lined with parchment paper. Bake cookies until edges are lightly golden and centers puff and split, about 13 minutes, rotating sheet halfway through. Let cool slightly on sheet, then roll in powdered sugar while still warm. Serve warm or at room temperature. (Store cookies at room temperature for up to 3 days)