LEMON ROSEMARY COOKIES
Steps:
- 1. 10 tablespoons butter, softened ¾ cup granulated sugar 1 tablespoon freshly grated lemon zest 2 eggs, at room temperature ¼ teaspoon lemon extract (optional) 1 ½ cups all-purpose flour ¾ cup coarse ground cornmeal (polenta) 2 teaspoons fresh rosemary, finely chopped , plus a few sprigs for garnish 1 ½ teaspoons baking powder ¾ teaspoon fine sea salt ¼ cup pine nuts, plus extra for garnish Glaze: 1 cup powdered sugar 2 tablespoons heavy cream 2 teaspoons fresh lemon juice
- 2. Beat butter and sugar in standing mixer until light and fluffy, about 3 minutes on medium high speed. Add lemon zest and eggs, one at a time, beating until incorporated. Stir in lemon extract, if using. In separate bowl, mix flour, cornmeal, rosemary, baking powder and salt. Add dry mixture to butter mixture on low speed in 2 parts, just until dough comes together. Stir in pine nuts. Cover the and refrigerate for 1-2 hours, until dough is firm and scoopable. Heat the oven to 325°F and line 2 large baking sheets with parchment paper. Scoop dough into tablespoon-sized balls (I like to use a cookie scoop) and arrange on cookie sheets. Bake 12 minutes, or until the cookies are puffed and slightly golden on edges. Cool cookies on baking sheet 5 minutes before transferring to a rack to cool completely. To make glaze, stir together powdered sugar, cream and lemon juice until smooth. Spread some glaze on each cookie; top with a few rosemary sprigs and a pine nut.
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