CRANBERRY CORNMEAL SHORTBREAD COOKIES

Cranberry Cornmeal Shortbread Cookies image

Number Of Ingredients 8

1 cup flour, plus extra for rolling dough
1/4 cup yellow cornmeal, finely ground
3 tablespoons granulated sugar
2 teaspoons freshly chopped rosemary
1 stick unsalted butter, at room temperature
1 pinch cayenne pepper
3 tablespoons chopped dried cranberries (2-4 T)
1 teaspoon freshly grated orange zest

Steps:

In a large bowl, whisk together flour, cornmeal, granulated sugar, rosemary, orange zest and cayenne. Using a pastry blender, cut in butter until mixture resembles coarse meal. (You may need to add water, 1/2 t at a time, to help dough come together). Stir in dried cranberries. Form dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour.
When ready to bake, preheat oven to 325 and line baking sheets with parchment paper.
On a lightly floured surface using a lightly floured rolling pin, roll dough to 1/4-inch thickness. Use cookie cutters to cut dough and place cookies 2 inches apart on prepared baking sheets. Repeat with remaining dough, gathering up scraps, retooling and cutting until all dough is used.
Bake until lightly brown, 21 to 24 minutes. Remove cookies from oven and cool on baking sheets for 5 minutes. Transfer cookies to a wire rack to cool completely.