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1
Make the cookies:
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2
Center an oven rack and preheat the oven to 350F. Line cookie sheets with parchment paper or silicon mats.
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3
In a small bowl, whisk together the all-purpose flour, cornmeal, and salt. Set aside.
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4
In another small bowl combine the sugar, lemon zest, and lemon juice. Set aside for a moment.
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5
In a medium bowl, using an electric mixer, beat the butter until fluffy. Gradually beat in the sugar mixture and continue mixing until light and well combined. Beat in the egg yolks, one at a time, then beat in the vanilla and rosemary. Add the dry flour mixture and mix on the low speed just until the dough forms. You might have to finish mixing with your hands or a wooden spoon.
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6
Measure out one-teaspoon portions of the dough and roll into small balls. Place the balls onto the prepared baking sheet about 1-inch apart. Refrigerate for 20 minutes (sometimes I put them in the freezer for 10 minutes).
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7
Remove from refrigerator or freezer and flatten the balls with either your hand or a glass before baking. Add a sprig or two of Rosemary leaves to the top of the cookie as garnish.
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8
Bake the cookies, in batches, for 12 to 14 minutes, until lightly golden. Cool on the baking sheet for 10 minutes. Then transfer to the cooling rack to cool completely. Store the cookies in an air-tight container at room temperature up to a week.
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9
*** I found when I made the balls a size that would flatten out to between quarter- and half dollar-size that it worked best.
