Recipe and photo by Kimberley Hasselbrink
The Year in Food
Makes 5 dozen
1 cup white rice flour 1 cup brown rice flour 1/2 cup cornmeal 2 tablespoons chopped, fresh rosemary, plus more for garnish Zest of 1 orange 1/2 teaspoon sea salt 1 cup natural cane sugar 3/4 cup unsalted non-dairy or dairy butter, room temperature 2 large eggs, lightly whisked Cacao nibs, optional Powdered sugar, optional
Combine the flours, cornmeal, rosemary, orange zest and salt in a mixing bowl. Separately, whisk together the butter and sugar until fluffy. Add the eggs, and beat together. Add the dry ingredients to the wet and mix until combined. Divide dough in half and shape into 5-inch disks. Cover with plastic wrap and refrigerate for at least one hour. May be chilled overnight. On a floured surface, roll dough to thickness of 1/4 inch. Use 1 or 1.5 inch cookie cutters to shape cookies. Dip the cookie cutters in flour if dough sticks. Garnish with rosemary, and cacao nibs if desired. Gently press the cacao nibs into the dough. Line an 11×17 baking sheet with parchment paper, and arrange cookies on the sheet. Chill the cookies for 1 hour. Preheat oven to 325 degrees. Bake for about 10-13 minutes, turning the sheet halfway. Cookies will be ready when the edges have browned. Keep an eye on them – they’ll go from perfect to burned pretty quickly! Allow to cool. Dust with powdered sugar if desired.
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