These sunny cookies are the perfect recipe for the end of winter (it’s coming, folks, spring is really coming) when all you want is bright and sunny spring! The rosemary gives the cookies a warm, savory aftertaste and the cornmeal adds a nice toothsome texture. The cookies are similar to soft sugar cookies, if you want a crunchier cookie, use less lemon juice. The dough is very soft and since I only have one Silpat mat I keep the dough in the freezer in between batches.
I have made these cookies using regular lemons, Meyer lemons and blood oranges. I had hoped the blood oranges would turn the cookies a dusty pink, but when I added the juice to the dough the color was only a slightly darker yellow than the Meyer lemon cookie dough. 30 minutes in the fridge turned the blood orange dough pea-green, which remained as the cookies baked and cooled. Definitely not the color I was expecting, but the cookies are still delicious!
February and March are the perfect time of year to indulge in citrus. They’re tropical fruits and the sweet, refreshing flavor makes me think of summer; which is kind of weird since most citrus fruits are in season during winter.
I was able to find a nice selection of Meyer lemons and blood oranges last week when we were in Columbus for the weekend (retail therapy for me is buying expensive food at Whole Foods and Market District, it’s my thing and I love it). I brought home a bag of each and am excited to try some new recipes with them! Blood oranges are Kenneth’s personal favorite, and after grapefruit, Meyer lemons are my favorite citrus. In addition to being delicious, they’re also gorgeous and quite photogenic!
Olivia, my cat with the biologically impossible sweet tooth (cats are not supposed to be able to taste sweetness) loves these cookies. She snuck onto the kitchen counter and licked the top of five cookies before I could intervene. She’s a little black and white rascal. 😉 She also really loves this citrus yogurt cake I make (and popcorn – she is obsessed with popcorn).
Makes approximately 16 cookies
- 1/2 cup millet flour
- 1/2 cup sweet sorghum flour
- 1/3 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 3/4 cups sugar
- 2 teaspoons finely chopped fresh rosemary needles
- Zest and juice from 1 citrus fruit (lemon, Meyer lemon, orange, blood orange, grapefruit; if using grapefruit only use juice and zest from half of the fruit)
- 1 egg
Directions: Preheat the oven to 350°F. Prepare a cookie sheet with Silpat mat or baking parchment. In a bowl, mix millet and sorghum flours, cornmeal, baking soda, xanthan gum and salt; set aside. In another bowl, beat butter, sugar, rosemary, lemon zest and juice until blended. Add egg and beat until combined. Add flour mixture to butter mixture and beat until just blended. Dough will be extremely soft. Refrigerate dough for at least 30 minutes to an hour. Roll dough into ping-pong sized balls and place 2 inches apart on lined baking sheets. Slightly flatten each ball of dough with the back of a spoon, moistened with water. Bake for approximately 13 minutes, until lightly browned and almost firm. Remove from oven and cool on pans for 2 minutes or until firm. Remove firm cookies from pans and cool completely on a wire rack.