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- 18
- May
- 2008
Cornmeal Cranberry Cookies
Ingredients:
| unsalted butter | ¾ cup | at room temperature |
|---|---|---|
| white sugar | ¾ cup | |
| vanilla extract | 1 teaspoon | |
| whole egg | 1 | |
| unbleached all-purpose flour | 1½ cups | |
| coarse-grind cornmeal | ½ cup | |
| baking powder | ¼ teaspoon | |
| sea salt | 1 teaspoon | |
| dried cranberries | 1 cup |
Procedure:
- Cream butter and sugar until light and fluffy.
- Beat in vanilla and egg and combine thoroughly.
- Stir in flour, cornmeal, salt and baking powder. Mix with paddle attachment on low speed until dough becomes one cohesive lump.
- Stir in cranberries until evenly distributed.
- Divide dough in half and form two logs, about an inch in diameter.
- Wrap logs in plastic and freeze or refrigerate.
- Preheat oven to 350ºF.
- When dough is cool enough that it’s no longer sticky, slice about ¼” thick.
- Lay slices out on a cookie sheet lined with parchment or silpat. You may place them fairly close together, as these cookies do not expand very much.
- Bake until edges are just beginning to brown, rotating once, about fifteen to twenty minutes.
- Transfer to wire rack immediately.
