These little cutes are puffy, rosemary-flavored and refreshing because of the lemon zest.
A sweet lemony glaze gives another final refreshing kick.
Yields: Makes 36 cookies
Ingredients:
¾ cup Granulated Sugar
¼ cup Pine Nuts, plus extra for garnish
¾ cup Coarse Ground Cornmeal
1 ½ cups All-Purpose Flour
2 Eggs, at room temperature
1 tbsp Freshly Grated Lemon Zest
2/3 cup Coconut Oil
¾ tsp Fine Sea Salt
1 ½ tsps Baking Powder
2 tsps Finely Chopped Fresh Rosemary, plus a few sprigs for garnish
¼ tsp Lemon Extract
For the Glaze:
1 cup Powdered Sugar
2 tsps Fresh Lemon Juice
2 tbsps Heavy Cream
Method of preparation:
1. Mix together the cornmeal, flour, baking powder, rosemary and salt. Set
aside.
2. Use an electric mixer to combine the sugar and coconut oil. Add the lemon
zest, lemon extract and eggs and mix until blended.
3. Gradually add the flour mixture and mix on low speed. Cover and keep in
the fridge for 1-2 hours.
4. Preheat the oven to 325F.
5. Form balls from the dough and place them on greased baking trays.
6. Bake for 10-15 minutes.
7. Leave the cookies to cool completely.
To prepare the glaze:
8. Blend the ingredients in a small bowl.
9. Drizzle the cookies with the glaze and garnish with some pine nuts and
rosemary sprigs.
Comments
Post a Comment