Cornmeal in a cookie? Doesn’t rosemary usually go on chicken? I must be crazy. But these little cookies are crazy good. They are little bites of savory mixed with sweet, and the polenta gives them a surprising crunch! Perfect for dipping in a hot cup of tea or espresso. If I haven’t convinced you yet, they take just minutes to make.
There are lots of different kinds of polenta out there, I have pictured my favorite above. I like a courser ground cornmeal, it just gives a better texture in all the recipes I use it in. Plus the package really goes a long way for the money. If you can’t find polenta in your grocery store in the baking aisle, try the health section, where they have all the organic and gluten free grains and flours. I have not tested out normal fine ground cornmeal, but I’m sure it would work just fine in this recipe, they will just be a little softer and more shortbread-like.
Now back to these cookies…
I was convinced when I first made these that I could roll the dough into a log, chill it, then cut slices and bake. That failed miserably, as the dough was way too fragile and the cookies basically spread out, ran into each other, and didn’t hold up. So I went back to the original recipe I referenced these from and rolled out the dough like instructed. They still spread out but worked much better. Don’t be scared by this, they are really more like a shortbread or spritz cookie dough. Which means it is better to completely chill the dough before rolling it out, and let them cool completely on the pan before trying to remove them. The recipe did not turn out like full fledged cookies as I was expecting, but I actually like them better as thin crisps. The lemon and rosemary packs a sweet punch and you don’t need a thick cookie. Plus they look a little more elegant next to your cup of tea!