These cookies have an Italian-inspired taste and an American texture. The flavors of lemon, polenta and rosemary may remind you of biscotti, or a lemon-polenta cake, but the cookies are as crisp-edged and chewy-centered as they come. The recipe uses Sarah Kieffer’s pan-banging technique, which requires quite a specific dough-ball size and wide spacing on the sheet pan to work. Make sure each round of dough is 3 ounces, and don’t bake more than four balls on one pan. These giant cookies are even better when they’ve cooled slightly — they become chewier and the rosemary emerges.