A dash of cornmeal gives these cookies a nice crunch, and fresh rosemary and tangerine zest give them a one-two punch of herbal citrus flavor. They’re perfect to nibble on with a mug of tea or scoop yourself up a big bowl of lemon curd and start dipping.

Stone-Buhr CEO Josh Dorf remembers his Aunt Phyllis making a bar cookie similar to this one when he was a kid. She put quick oats in hers, while we’ve added a little bit of Stone-Buhr Whole Wheat Flour to ours. The best thing about this recipe is its adaptability: Skip the whole wheat flour and use all purpose if that’s what you’ve got. Substitute light brown sugar for the dark. Stir in some peanut, almond, cashew or other nut butter. Use milk, dark or white chocolate, or dried cranberries or cherries. *Recipe from pastry chef Ellen Jackson

Recipe courtesy of Leslie Mackie of Macrina Bakery

This buttery oatmeal shortbread is studded with pieces of candied ginger, complementing the brown sugar perfectly. The result is just the right balance of sweet and spicy. Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, Ten Speed Press, 2009.