Cornmeal Cranberry Cookies
about 48 cookies
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup C&H® Granulated Sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal, coarse-grind
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup dried cranberries
In bowl of electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla and egg until thoroughly combined. Gradually add flour, cornmeal, baking powder and salt; beat on low speed with paddle attachment until dough forms a cohesive ball. Stir in cranberries until evenly distributed.
Divide dough in half to form two logs, each about 1 inch in diameter. Wrap logs in plastic; refrigerate or freeze until they're cool and no longer sticky. (You may also freeze the logs for future use; bring them back to just below room temperature before proceeding.)
Preheat oven to 350°F. Prepare parchment-lined or silicone baking sheets.
Slice logs into cookies about 1/4-inch thick and place on prepared cookie sheets. (They won't expand much, so you can place them close to each other.)
Bake until edges are just beginning to brown, rotating once, about 15 to 20 minutes. Transfer immediately to wire racks to cool thoroughly.
Featured by OpenSourceFood.com.