These are wonderful little cookies to serve with tea, or as an after dinner treat with a nice wine. I found the recipe in America’s Test Kitchen’s new Complete Cooking for Two Cookbook and thought they sounded easy and original. Use high quality olive oil h…
What you'll need
Ingredients
¾ cup (3 ¾ ounces) flour
¼ cup (1 ¼ ounces) cornmeal
½ tsp. baking powder
1/8 tsp. salt
1/3 cup olive oil
¼ cup (1 ¾ ounces) sugar
1 egg
½ tsp. minced fresh rosemary
1/3 cup powdered sugar, plus more as needed
The method
Directions
01
Preheat oven to 375 degrees and adjust rack to middle position. Line a baking sheet with parchment paper.
02
Stir together flour, cornmeal, baking powder, and salt in a small bowl, set aside.
03
Whisk olive oil with sugar until combined; whisk in egg and rosemary. Fold in flour mixture to form soft dough.
04
Roll about a tablespoon of dough into balls and place 2 inches apart on a baking sheet lined with parchment paper. Bake cookies until edges are lightly golden and centers puff and split, about 13 minutes, rotating sheet halfway through. Let cool slightly on sheet, then roll in powdered sugar while still warm. Serve warm or at room temperature. (Store cookies at room temperature for up to 3 days)
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Cornmeal Olive Oil Cookies
Prep
Cook
Yield
These are wonderful little cookies to serve with tea, or as an after dinner treat with a nice wine. I found the recipe in America’s Test Kitchen’s new Complete Cooking for Two Cookbook and thought they sounded easy and original. Use high quality olive oil h…
Ingredients
¾ cup (3 ¾ ounces) flour
¼ cup (1 ¼ ounces) cornmeal
½ tsp. baking powder
1/8 tsp. salt
1/3 cup olive oil
¼ cup (1 ¾ ounces) sugar
1 egg
½ tsp. minced fresh rosemary
1/3 cup powdered sugar, plus more as needed
Cook Like James · The method
Directions
1
Preheat oven to 375 degrees and adjust rack to middle position. Line a baking sheet with parchment paper.
2
Stir together flour, cornmeal, baking powder, and salt in a small bowl, set aside.
3
Whisk olive oil with sugar until combined; whisk in egg and rosemary. Fold in flour mixture to form soft dough.
4
Roll about a tablespoon of dough into balls and place 2 inches apart on a baking sheet lined with parchment paper. Bake cookies until edges are lightly golden and centers puff and split, about 13 minutes, rotating sheet halfway through. Let cool slightly on sheet, then roll in powdered sugar while still warm. Serve warm or at room temperature. (Store cookies at room temperature for up to 3 days)
Cook Like James
Cornmeal Olive Oil Cookies
Prep
Cook
Yield
These are wonderful little cookies to serve with tea, or as an after dinner treat with a nice wine. I found the recipe in America’s Test Kitchen’s new Complete Cooking for Two Cookbook and thought they sounded easy and original. Use high quality olive oil h…
Ingredients
¾ cup (3 ¾ ounces) flour
¼ cup (1 ¼ ounces) cornmeal
½ tsp. baking powder
1/8 tsp. salt
1/3 cup olive oil
¼ cup (1 ¾ ounces) sugar
1 egg
½ tsp. minced fresh rosemary
1/3 cup powdered sugar, plus more as needed
Directions
1
Preheat oven to 375 degrees and adjust rack to middle position. Line a baking sheet with parchment paper.
2
Stir together flour, cornmeal, baking powder, and salt in a small bowl, set aside.
3
Whisk olive oil with sugar until combined; whisk in egg and rosemary. Fold in flour mixture to form soft dough.
4
Roll about a tablespoon of dough into balls and place 2 inches apart on a baking sheet lined with parchment paper. Bake cookies until edges are lightly golden and centers puff and split, about 13 minutes, rotating sheet halfway through. Let cool slightly on sheet, then roll in powdered sugar while still warm. Serve warm or at room temperature. (Store cookies at room temperature for up to 3 days)
