Rosemary-Cornmeal Sugar Cookies
Chef Tim Byres of Smoke in Dallas mixes fresh rosemary into cornmeal cookies, giving them a fabulous savory note. The recipe can be made two ways: as drop cookies or the slice-and-bake kind for a crisper texture. Slideshow: More Cookie RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
For a slice-and-bake version of these cookies, refrigerate the dough for 30 minutes, until no longer sticky. Form it into 2 logs, 2 1/2 inches in diameter. Wrap tightly in plastic and freeze until firm or for up to 1 month. Slice the logs 1/4 inch thick and proceed as above.