Name: Cornmeal Olive Oil Cookies
Total time: 1 h
Ingredients: 1 1/2 cups (7 1/2 ounces/213 grams) all-purpose flour; 1/2 cup (2 1/2 ounces/71 grams) cornmeal; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (3 1/2 ounces/99 grams) granulated sugar; 1/2 cup olive oil; 2 eggs; 1 teaspoon minced fresh rosemary; 1 cup (4 ounces/113 grams) confectioners' sugar, plus extra as needed

Why This Recipe Works

We wanted a grown-up cookie that would work as dessert or alongside a cup of tea, one that would feature a pleasing contrast between sweet and savory. A cornmeal and olive oil dough seemed like a good start, and we decided to enhance it with some fresh, aromatic rosemary and only a modest amount of sugar for a decidedly savory base. We wanted this treat to be on the cakey side of a cookie's texture. A full teaspoon of baking powder and two whole eggs gave the cookies lift. A half cup of olive oil provided a fruity flavor without making the cookies greasy. To finish these special cookies, we coated them with confectioners' sugar to balance their earthy, savory notes and dress them up a bit. We found it best to give the cookies a double coating—once while warm and again just before serving—to ensure that the sugar wouldn't melt or brush off.

Before You Begin

Extra-virgin olive oil can be substituted for the regular olive oil; however, the cookies will have a more pronounced olive oil flavor.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cornmeal, baking powder, and salt together in bowl.

Whisk granulated sugar and oil together in large bowl. Whisk in eggs and rosemary until smooth. Using rubber spatula, gently stir in flour mixture until soft dough forms. Drop 1-tablespoon portions of dough onto prepared sheets, spaced about 2 inches apart.

Bake cookies until edges are lightly golden and centers are puffy and split open, about 13 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Meanwhile, spread confectioners' sugar in shallow dish.

Working with several warm cookies at a time, roll in sugar to coat. Before serving, dust with extra confectioners' sugar. Serve warm or at room temperature.