The Year In Food » Fine Seasonal Eating

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Do you remember Lottie + Doof’s 12 Days of Cookies? It’s always been one of my favorite tributes to this charmingly tooth-achy holiday tradition: the baking and eating and giving of cookies. And while I seem to make the same cookies every year, I still enjoy browsing Tim’s past guides for inspiration.


This year I revisited an oldie but goodie from the earlier days of this site, but updated it to make it gluten-free, and also used vegan butter, just to see if it would work. Both of these variables worked! I also tried to use less sugar and less butter, but that didn’t work out as well. So it goes.




These cookies are citrus-scented with the zest of an orange, a little bit crunchy with the addition of polenta, and delightful in their herbal zing from the rosemary. I topped with cacao nibs – optional. You could also top with candied citrus peel, a tiny piece of dark chocolate, or pine nuts.



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.

Yield: roughly 5 dozen





  • Christine - I think I will try these this week! I’m thinking maybe a couple thin ribbons of dark chocolate drizzled on the top.ReplyCancel

    • Kimberley - That sounds perfect! Dark chocolate is so yummy with rosemary.ReplyCancel

  • Alice - I love love love rosemary and I actually ended up making my own rosemary cookies at one point – the mix of a savoury flavour in a sweet biscuit is delicious! Alice xx

    • Kimberley - Love that! I agree about the savory with the sweet; it’s the best.ReplyCancel

  • Debbie - Do you recommend a substitute for brown rice flour? More white rice flour an option? ThanksReplyCancel

  • sweetcoffee - Thanks for the post. It looks very yummy. ReplyCancel

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