Rosemary Cornmeal Cookies

I'm waiting for a sunny morning to photograph the lace smoke ring, and in the meantime, here's a cookie recipe I whipped up this morning. They're meant to be a crumbly, textured, not-too-sweet cookie to dip into a cup of tea. Please let me know if you try it and tinker with it!

Rosemary Cornmeal Cookies

1 stick butter, softened (=1/2 cup)
1/2 cup brown sugar, packed
1 1/2 tsp vanilla
2 eggs
1/2 cup ground flax seed
1 cup flour
1/2 cup cornmeal
1/4 tsp salt
2 tbsp pinenuts
1/4 tsp dried rosemary, crushed


Cream the butter and sugar. Stir in vanilla. Beat in the eggs. Add flax seed, flour, cornmeal, and salt, and mix well (it will be a rather firm dough). Stir in pine nuts and rosemary.

Drop by the spoonful onto a greased cookie sheet and bake at 350 F for 20 minutes, until starting to brown on edges. Makes 3 dozen small cookies.

Those are the basics. I just made this recipe up, and here's what I'd do next time around: add more rosemary, pinenuts, and salt, coarsely chop the pinenuts, and maybe take them out a little earlier so that they're a bit softer. You could add more butter and sugar if you wanted it to be more or a standard, sweet and indulgent cookie.