lemon rosemary cookies

How To Make lemon rosemary cookies

• 1

  10 tablespoons butter, softened
  ¾ cup granulated sugar
  1 tablespoon freshly grated lemon zest
  2 eggs, at room temperature
  ¼ teaspoon lemon extract (optional)
  1 ½ cups all-purpose flour
  ¾ cup coarse ground cornmeal (polenta)
  2 teaspoons fresh rosemary, finely chopped , plus a few sprigs for garnish
  1 ½ teaspoons baking powder
  ¾ teaspoon fine sea salt
  ¼ cup pine nuts, plus extra for garnish
  
  Glaze:
  1 cup powdered sugar
  2 tablespoons heavy cream
  2 teaspoons fresh lemon juice
• 2

  Beat butter and sugar in standing mixer until light and fluffy, about 3 minutes on medium high speed. Add lemon zest and eggs, one at a time, beating until incorporated. Stir in lemon extract, if using.
  
  In separate bowl, mix flour, cornmeal, rosemary, baking powder and salt.
  
  Add dry mixture to butter mixture on low speed in 2 parts, just until dough comes together. Stir in pine nuts. Cover the and refrigerate for 1-2 hours, until dough is firm and scoopable.
  
  Heat the oven to 325°F and line 2 large baking sheets with parchment paper.
  
  Scoop dough into tablespoon-sized balls (I like to use a cookie scoop) and arrange on cookie sheets.
  
  Bake 12 minutes, or until the cookies are puffed and slightly golden on edges. Cool cookies on baking sheet 5 minutes before transferring to a rack to cool completely.
  
  To make glaze, stir together powdered sugar, cream and lemon juice until smooth. Spread some glaze on each cookie; top with a few rosemary sprigs and a pine nut.
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