From the NYTimes comes this recipe for ridiculously large lemon rosemary cookies. As advertised, they had crispy edges, chewy centers, and a sense of polenta to them. They were quite enjoyable. But they’re ridiculously large. I weighed them out to the suggested 85 g and kept it to 3 to 4 cookies on a sheet pan, and they either grew together (not too badly) or went over the edge (I had some floor of the oven cleaning to do) or both. If I try them again, I am going to downsize them a little and see how they turn out at say 50 g per cookie. They also left quite the sheen of butter, both on the baking sheet and on the spatula I used to remove them after they cool five or so minutes. But my card group quite enjoyed them.
BTW, I recommend a good giant spatula for this sort of cookie. Also useful when moving large swaths of raw dough, such as a shaped or braided loaf from a work surface to a baking sheet.
Ramblings 