CORNMEAL CRANBERRY COOKIES

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Cornmeal Cranberry Cookies image

Provided by Diane E. Appleton

Categories     Cookies     Dairy     Dessert     Bake     Thanksgiving     Cranberry     Fall     Gourmet     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 48 cookies

Number Of Ingredients 9

3 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla
2 cups dried cranberries

Steps:

  • Preheat oven to 350°F.
  • In a bowl whisk together flour, cornmeal, baking powder, and salt. In a large bowl with an electric mixer cream together butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.
  • Drop dough by rounded teaspoons 2 inches apart onto greased baking sheets and bake cookies in batches in middle of oven 16 to 18 minutes, or until golden. Transfer cookies with a spatula to racks to cool. Cookies keep in airtight containers 5 days.

*** Explore more Cornmeal Cranberry Cookies Recipes »

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