Perfect for last-minute company, this dough can be stored in the refrigerator up to 1 week, or frozen up to 1 month.
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup*
1 tablespoon lemon zest
2 teaspoons minced fresh rosemary
1 1/2 teaspoons kosher salt
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1/2 cup cornmeal
2 cups powdered sugar
How to Make It
Beat first 7 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.
Add flour and cornmeal; beat until blended. Divide dough into 4 portions, and shape each portion into an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.
Preheat oven to 350°. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes. Gently toss together warm cookies and powdered sugar to coat. Transfer to wire racks, and cool.