Mix together the flour, corn meal, baking powder, rosemary and salt. Set aside. In a large bowl, with an electric mixer, beat together the butter and sugar. Add the mustard, parmesan cheese and the eggs. Add the dry ingredients and continue mixing until well blended. Fold in the nuts.

On a lightly floured surface, divide the dough in half, and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet. Bake for about 20 minutes in a preheated 375 degree F. oven or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into 3/4 inch slices. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container.

NOTE: If the dough seems too sticky to form into logs, refrigerate for one hour first.

**To toast pine nuts, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.

adapted from italianfoodforever.com