Blood Orange and Rosemary Cornmeal Cookies, From My New Cookbook

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Blood Orange and Rosemary Cornmeal Cookies

This is a recipe from my new cookbook memoir, Eating Again: The Recipes that Healed Me. The cookbook is coming out on February 8, 2022 with Helitrope Books.

These were some of my most successful quarantine cookies. When I took them to my friend Lydia, the daughter of a pastry chef from Naples, she asked me if she could buy a batch. And that’s when I began to realize I was onto something that made me very proud, and happy. Even though they are vegan, they are extremely buttery and crumbly like shortbread. The rosemary gives them a rustic, savory elegance that I love in a dessert. If these cookies were a building, they would be a warm mountain chalet, and the addition of the blood orange juice as a binder gives them a deep, penetrating, and unforgettable essence.

Categories: n/a Course: Dessert Prep Time: 10 minutes Cook Time: 10 minutes Published On: Saturday, January 15th, 2022 Comments: 0

Ingredients

180 grams all-purpose flour 180 gr. or 6.3 oz.
120 grams cornmeal 120 gr. or 4.2 oz.
75 grams sugar 75 gr. or 2.6 oz.
1/4 tsp vanilla
1/4 tsp Baking powder
1 generous pinch Salt
2.9 fluid ounces sunflower oil 2.9 fl. oz. or 85 ml.
1 medium spring fresh rosemary
zest of 3 blood oranges
1.3 fluid ounces freshly squeezed blood orange juice 1.3 fl. oz. or 40 ml.
1 1/2 tbsp unsweetened vanilla almond milk 1 1/2 tbsp. or 25 ml.
powdered sugar as topping (optional)

Instructions

Mix all the dry ingredients in a large bowl (including the finely chopped rosemary and the orange zest).
Add in the oil and the juice, then mix.
The dough should be crumbly and only stick together when pressed into a patty.
Form 10 patties, then press them with a fork to give them a nice and rustic look.
Bake for 10-12 minutes at 425°F with convection on.
If you want them sweeter, dust them with powdered sugar after they have cooled down.

Learn more about my new cookbook, Eating Again: The Recipes that Healed Me.

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