Rosemary's Baby Cookies

Vegetarian
Rosemary's Baby Cookies
25 min.
60
56kcal

Suggestions


Welcome to a delightful culinary experience with Rosemary's Baby Cookies! These charming treats are not only vegetarian but also a unique twist on traditional cookies, combining the earthy flavor of fresh rosemary with the bright zest of tangerines or oranges. Perfect for any occasion, these cookies are sure to impress your family and friends with their sophisticated taste and beautiful presentation.

In just 25 minutes, you can whip up a batch of 60 cookies that are light, crispy, and bursting with flavor. The combination of finely ground cornmeal and unbleached all-purpose flour gives these cookies a delightful texture, while the rich, creamy unsalted butter ensures they melt in your mouth. Each bite is a harmonious blend of sweet and savory, making them an ideal dessert to serve at gatherings or to enjoy with a cup of tea.

What sets these cookies apart is their unique flavor profile, thanks to the addition of fresh rosemary and citrus zest. The fragrant rosemary adds an unexpected depth, while the citrus brings a refreshing brightness that elevates the overall taste. Coated in superfine sugar, these cookies have a lovely sweetness that perfectly complements their savory notes.

So, gather your ingredients and get ready to indulge in a cookie experience like no other. Rosemary's Baby Cookies are not just a treat; they are a celebration of flavors that will leave everyone asking for more!

Ingredients

  • large egg yolk at room temperature
  • tablespoon rosemary leaves fresh finely chopped
  • 0.5 cup granulated sugar 
  • 0.3 cup cornmeal finely
  • tablespoon orange zest grated (from)
  • 0.5 teaspoon sea salt 
  • 0.3 cup caster sugar for coating
  • cups flour all-purpose
  • cup butter unsalted at room temperature (2 sticks)

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • whisk
  • wire rack
  • blender
  • plastic wrap
  • stand mixer

Directions

  1. In a medium bowl, whisk together the flour, cornmeal, and salt.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until incorporated but not fluffy, about 1 minute. Scrape down the sides of the bowl.
  3. Add the citrus zest, rosemary, and egg yolks, one at a time, beating just until incorporated. Scrape down the sides of the bowl and add the dry ingredients. With the mixer on low, mix just until combined.
  4. Scrape the dough out onto a lightly floured surface, gather it into a ball, and divide the ball in half. With floured hands, shape each half into a 12-inch-long log, pressing the sides against the work surface to flatten them so that the cookies will end up square. Wrap tightly in plastic wrap or waxed paper and twist the ends. Refrigerate for several hours or until completely firm.
  5. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or Silpats.
  6. Put the superfine sugar in a small bowl.
  7. Cut the log crosswise into 1/3- to 1/2-inch-thick slices. Toss each slice in the sugar to coat.
  8. Place the cookies at least 1 inch apart on the prepared baking sheets.
  9. Bake until the edges are lightly golden, 15 to 17 minutes, rotating the sheets from front to back and between upper and lower racks halfway through.
  10. Let the cookies cool for several minutes on the baking sheets before transferring them to a wire rack to cool completely. They will keep in an airtight container for at least 1 week.

Nutrition Facts

Calories56kcal
Protein4.35%
Fat52.16%
Carbs43.49%

Properties

Glycemic Index
4.73
Glycemic Load
4.33
Inflammation Score
-1
Nutrition Score
0.93695651513079%

Flavonoids

Naringenin
0.01mg

Nutrients percent of daily need

Calories:56.43kcal
2.82%
Fat:3.31g
5.09%
Saturated Fat:2.01g
12.57%
Carbohydrates:6.21g
2.07%
Net Carbohydrates:6.02g
2.19%
Sugar:2.52g
2.8%
Cholesterol:14.25mg
4.75%
Sodium:20.21mg
0.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.62g
1.24%
Selenium:1.82µg
2.6%
Vitamin B1:0.04mg
2.4%
Folate:8.86µg
2.21%
Vitamin A:104.11IU
2.08%
Manganese:0.03mg
1.68%
Vitamin B2:0.03mg
1.53%
Vitamin B3:0.27mg
1.33%
Iron:0.23mg
1.3%
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