Rosemary Cornmeal Cookies

Directions

• 1Preheat oven to 325 degrees. Line two cookie sheets with parchment paper or silicone liners and set aside.
• 2

  Process in a food processor 45 seconds:
  Sugar
  Chopped Fresh Rosemary

• 3

  Remove 3 tablespoons sugar, sift it through a fine sieve to remove rosemary pieces, then set aside.

• 4

  Beat together until light and fluffy:
  Unsalted butter
  Rosemary Sugar from food processor

• 5

  Add and beat until incorporated:
  Egg Yolk
  Kosher Salt

• 6

  Add:
  All Purpose Flour
  Fine Ground Cornmeal

• 7

  Mix until dough just comes together; it will be stiff. Turn dough out on a lightly floured counter and knead once or twice if necessary until it holds together.

  Roll to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto prepared cookie sheets.

  Whisk egg white with 1 teaspoon water until frothy, then brush onto cookies and sprinkle with reserved sugar.

  Bake 10 to 12 minutes, until lightly colored.

  Let cookies cool slightly on cookie sheets, then transfer to wire rack to cool completely.

• 8 Enjoy!