Have you ever thought to use cornmeal in your cookies? Apparently Martha has, so I totally trusted her and tried it. Because seriously, has Martha ever steered you wrong when it comes to cookies. No? Me neither. Her cookie recipes take the cake {or the cookie I guess}. Anyway, these little shortbread-like cookies aren’t too sweet so they were perfect to dip in my tea!
Ingredients
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon grated orange zest
1/4 cup dried cranberries, finely chopped
Directions
Mix flour, cornmeal, baking powder, and salt together in a medium mixing bowl. Using an electric or stand mixer, cream butter and sugar together on medium-high until fluffy, about 2 minutes. While mixer is still on, pour in vanilla, egg, and orange zest, and beat just until combined. Turn mixer down to low and pour in flour. Mix until combined. Stir in cranberries.
Transfer dough to a lightly floured surface and form into a log 8 inches long and 2 inches wide. Wrap dough in parchment paper and shape it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate at least 1 hour.
Preheat oven to 350 F. Line baking sheets with parchment paper or use silpats. Slice dough into 1/4 inch thick discs, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake 10-12 minutes or until firm, rotating sheets halfway through. Let cookies cool completely.
Looking to get your cookie fix? Check out more Cookie Recipes.
Jana Williamson says
Could you use fresh cranberries?
Em says
I’m behind, but seeing these reminded me of your pistachios, and that I’ve made biscotti with dried cranberries and pistachios–very Christmas-y looking. I probably got the recipe from allrecipes.com, but you may already have a recipe you like. I will be trying these, soon! Thanks!