Lemon-Rosemary Slice 'N' Bakes

Ingredients

• 2 cups butter softened
• 0.5 cup cornmeal 
• 0.3 cup cane syrup 
• 3.5 cups flour all-purpose
• 2 teaspoons rosemary fresh minced
• 0.8 cup granulated sugar 
• 1.5 teaspoons kosher salt 
• 1 tablespoon lemon zest 
• 2 cups powdered sugar 
• 2 teaspoons vanilla extract 

Equipment

• baking sheet
• baking paper
• oven
• plastic wrap
• hand mixer

Directions

1. Beat first 7 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.
2. Add flour and cornmeal; beat until blended. Divide dough into 4 portions, and shape each portion into an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.
3. Preheat oven to 35
4. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets.
5. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes. Gently toss together warm cookies and powdered sugar to coat.
6. Transfer to wire racks, and cool.
7. *Sorghum or honey may be substituted.