Lemon-Rosemary Slice 'N' Bakes

• 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
• Parchment paper
• 2 cups powdered sugar

1. Beat first 7 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.
2. 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.
3. Preheat oven to 350u0b0. 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.
4. *Sorghum or honey may be substituted.

butter, sugar, cane syrup, lemon zest, fresh rosemary, kosher salt, vanilla, flour, cornmeal, paper, powdered sugar

Taken from www.myrecipes.com/recipe/lemon-rosemary-slice-bakes (may not work)