Cornmeal Cranberry Cookies

Cornmeal Cranberry Cookies
Cornmeal Cranberry Cookies
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 48 cookies
Cookies Dairy Dessert Bake Thanksgiving Cranberry Fall Gourmet California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2 teaspoons baking powder
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 1/2 cups sugar
  • 2 cups dried cranberries
  • 3 sticks (1 1/2 cups) unsalted butter, softened
  • Carbohydrate 19 g(6%)
  • Cholesterol 23 mg(8%)
  • Fat 6 g(9%)
  • Fiber 1 g(3%)
  • Protein 1 g(3%)
  • Saturated Fat 4 g(19%)
  • Sodium 44 mg(2%)
  • Calories 135

Preparation 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.

Preparation 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.