Rosemary-Citrus Cookies

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
Pinch of salt
1/2 cup unsalted butter, softened (room temp)
1/2 cup sugar
1 large egg
2 tablespoons finely chopped rosemary
2 tablespoons grated lemon zest [I also add some grated lime zest and a splash of fresh-squeezed lemon juice because I just love lemon and can’t leave well enough alone]
1/2 teaspoon vanilla extract [this is where I replace it with lemon juice]

1. Combine flour, cornmeal, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium-high speed until creamy. Beat in egg, rosemary, lemon zest and vanilla until light and fluffy. Reduce speed to low; gradually beat in flour mixture just until combined.
2. Tear off a 14” sheet of Glad Press’n Seal Wrap. Spoon dough into a 10” log in center of wrap. Using wrap as a guide, shape dough into a rounded 10” x 1 1/2” log. Wrap well and freeze until firm, at least 4 hours or overnight.
[alternate: use regular clear wrap to cover dough and put into a freezer safe plastic bag.]
3. Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper. Unwrap log and discard wrap; cut dough into 3/8” thick slices. Place slices 1” apart on cookie sheets and bake until edges of cookies are lightly golden, 15 to 17 minutes. Transfer cookies to wire racks and cool completely.

Notes:
The recipe says it makes 3 dozen, but the way I cut them it only makes about 1 1/2 dozen (probably because I roll my log about 2” not 1” in diameter). This is a freezer cookie and resembles a shortbread type of cookie. For those who don’t like too much lemon, even with my minor modifications, the lemon is very mild. To really dress them up, you could put a little lemon flavor frosting with candied lemon zest on top.

Submitted by Jennifer M., Christina B.