Here is a recipe from and advertisement of Glad film paper. What attracted me to it was the idea of being able to use the herbs from my garden in my baking projects. When I made this recipe for the first time, the corn flour was a little bit too much and made the cookie super grainy. Therefore, I tried reducing the amount from 1/2 cup of yellow cornmeal to 1/4 cup and then adding 1/4 cup of rice flour. I still need to investigate more the uses of rice flour. I know that it does not contain gluten so not much help if you need raising a bake. But have been noticing that whenever I use it, it gives the cookies a nice texture, different from just using 100% of all-purpose flour. Anyway: here is the recipe but beware… this is not a super sweet cookie and it definitely tastes differently due to the rosemary. I wouldn’t kill for it but I do like the exotic flavor 
Ingredients:
2/3 cup of all purpose flour
1/4 cup yellow cornmeal
1/4 cup rice flour
1/2 unsalted butter, softened
pinch of salt
1/2 cup of sugar
1 large egg
2 tblsp finely chopped fresh rosemary
2 tblsp grated lemon zest
1/2 teaspoon vanilla extract
Combine flour, cornmeal, rice flour and salt in a medium bowl. Beat butter and sugar in a mixer until creamy. Beat in egg, rosemary, lemon zest and vanilla until light and fluffy. Reduce speed to low and gradually beat in flour mixture just until combined. Tear a piece of plastic film and make a 10 x 1.5 inch log with the dough. Freeze until firm (4 hours or overnight) Cut into 3/8 inch thick slices and place 1 inch apart on cookie sheets. Bake until edges of cookies are lightly golden (15 to 17 minutes) and transfer to wire racks to cool.
