CORNMEAL-CHERRY COOKIES
From Martha Stewart Living. Made by a co-worker for a cookie exchange. The parchment-wrapped dough can be placed in a resealable plastic bag and frozen for 3 months. The dough can be sliced while partially frozen, then baked for the same amount of time. This recipe is easily doubled or tripled. Be sure to rotate the log a quarter turn after making each slice. This will help it maintain its shape.
Provided by flower7
Categories Dessert
Time 1h45m
Yield 24-32 cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
- With an electric mixer, cream butter and sugar until light and fluffy.
- Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined.
- Stir in cherries.
- Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide.
- Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands.
- Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
- Preheat oven to 350°F; line two baking sheets with parchment.
- Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice.
- Place 1/2 inch apart on baking sheets.
- Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes.
- Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.
Nutrition Facts : Calories 65, Fat 3.2, SaturatedFat 1.9, Cholesterol 15.4, Sodium 61.1, Carbohydrate 8.1, Fiber 0.3, Sugar 2.1, Protein 1
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