Rosemary Piñon Ice Box Cookies

Ingredients

• 1 1/2
  
  cups Unbleached AP flour
  
• 1
  
  tablespoon Cornmeal
  
• 2
  
  teaspoons potato or corn starch
  
• 1/2
  
  teaspoon baking soda
  
• 1/4
  
  teaspoon table salt
  
• 1/2
  
  cup plus 2 T granualted sugar
  
• 1 1/2
  
  teaspoons fresh rosemary, chopped before measuring
  
• 1/2
  
  cup pine nuts, toasted and cooled
  
• 3/4
  
  cup unsalted butter, softened at room temperature
  
• 1
  
  large egg
  
• 1/2
  
  teaspoon pure vanilla extract
  
• 1/2
  
  teaspoon lemon zest, chopped before measuring
  

Directions

1. Combine the first 5 ingredients in a bowl and whisk to blend. Set aside. Chop the pine nuts in small to medium pieces. Set aside.
2. In a food processor, pulse the sugar, rosemary and lemon zest until combined and the rosemary is finely chopped. Transfer to your mixer bowl.
3. Add the butter to the sugar mixture and beat on medium to high speed until light and fluffy. Add the egg and vanilla; beat until thoroughly combined. Add the chopped pine nuts and the flour mixture and mix on low until the dough absorbs the flour. Turn the dough out onto a large piece of plastic wrap and shape it into a log about 1 1/2 inches thick. Wrap tightly and refrigerate until firm, 1 – 2 hours.
4. Heat the oven to 375 F. Line your cookie sheet with parchment or a Silpat liner. Using a thin, very sharp knife, cut the dough into disks about 1/4 inch thick. Wipe the knife every few cookies to keep the cuts clean. Arrange on cookie sheets about 2 inches apart.
5. Bake until the sides are lightly brown, 10 – 12 minutes. After 8 minutes, rotate your cookie sheets to ensure even browning. If you are baking more than one sheet at a time, switch the positions, too. Let cool on the sheet for 5 minutes. Using a thin, firm spatula, transfer to a rack to finish cooling. If there are any left after you have sampled to make sure they are any good, store in an airtight container. These freeze well.