Cranberry Cornmeal Cookies
- 3⁄4 pound unsalted butter, at room temperature
- 11⁄2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups unbleached all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 cups dried cranberries
Instructions:
These satisfying cookies have a sparkling crunch from the cornmeal and a tart chewiness from the dried cranberries.
- Preheat the oven to 350°F. Put the butter and sugar into a large bowl and cream them together until fluffy using a stand or handheld mixer.
- Add the eggs one at a time and beat well after each addition. Beat in the vanilla.
- In a separate large bowl, whisk together the flour, cornmeal, baking powder, and salt. Stir the dry ingredients into the butter mixture, mixing just until combined. Stir in the cranberries.
- Cover a baking sheet with parchment paper or a Silpat baking mat. Roll the dough into 1-inch balls and flatten them. Place them on the baking sheet about 2 inches apart.
- Bake until the cookies are golden brown, 8–10 minutes. Watch them and be sure not to overbrown. They should be crispy but not dried out. Cool 10 minutes, then carefully remove the cookies to a wire cooling rack. Serve warm or at room temperature.