Rosemary, lavender and black pepper polenta cookies

Great recipe from Cauldrons and Crockpots

Rosemary, lavender and black pepper polenta cookies

*edit* I first wrote 1 1/2 sticks- which was totally NOT what’s in my notes. Sorry for the inconvenience if you’d already tried making them…

3 sticks room temperature butter
1 cup sugar
1 tb minced rosemary
1 tb minced lavender
1 tb black pepper

2 cups gluten free flour plus 1/2 cup sweet rice flour
1 cup ground cornmeal (polenta)
½ teaspoon salt

In a mixer, beat the butter and sugar until light and fluffy. Mix in the herbs, then add the dry ingredients in three batches. As soon as they’re incorporated, turn off the mixer, pull it all together into a ball, wrap it up and refrigerate it for 24 hours if you have time- it’ll pull all the flavours together really nicely. If you don’t have time, you can just roll them out and cut them out into cookie shapes.

Bake at 350 for 15-20 minutes. They’ll be softer when you pull them out, and firm up within ten minutes or so. And they’re good in an airtight container for up to a month.

Related Posts with Thumbnails



Powered by Facebook Comments

This entry was posted on Thursday, February 23rd, 2012 at 10:35 pm and is filed under Baking, Herbalism, Herbs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

1 Comment

  1. Rebecca says:

    Aw thank you for linking to my blog :). Hope you enjoyed the cookies.

    ... on July February 25th, 2012

Post a Comment