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1
Preheat the oven to 350.
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2
Line 2 large baking sheets with parchment paper.
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3
In a medium bowl, whisk the flour, cornmeal, milk powder, baking powder, baking soda, rosemary and 1/2 teaspoon of the salt.
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4
In a food processor, pulse the corn with the lemon zest until very finely chopped.
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5
In the bowl of a standing mixer fitted with the paddle, beat the butter with 3/4 cup of the sugar at medium-high speed for 2 minutes, until smooth.
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6
Beat in the egg until incorporated.
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7
At low speed, beat in the chopped corn mixture, then add the molasses, lemon juice and vanilla.
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8
Beat at high speed until pale and fluffy, about 5 minutes.
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9
At low speed, beat in the dry ingredients in 3 additions.
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10
Working in 2 batches, scoop 11/4-inch mounds of dough onto the prepared baking sheets, about 2 inches apart.
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11
With damp fingers, flatten each mound slightly.
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12
In a small bowl, mix the remaining 3 tablespoons of sugar and 1/2 teaspoon of salt and sprinkle half of the mixture on the cookies.
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13
Bake in the upper and lower thirds of the oven for 12 to 15 minutes, until golden brown; shift the pans from top to bottom and front to back halfway through.
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14
Slide the parchment paper from the baking sheets onto racks.
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15
Repeat to bake the remaining dough.
