Cranberry cornmeal cookies

Cornmeal cookies filled with sweet and tart dried cranberries and rolled in sugar are a childhood holiday favorite. These cookies are simple, rustic, unique, and yummy!

This recipe comes from one my mom and I used to make at Christmas. She gave me the recipe and I changed it slightly to make a smaller batch and also to incorporate a bit more cornmeal and more cranberries to the cookies. These are lovely to have for Thanksgiving and Christmas holidays. The cornmeal adds texture and makes a pretty rustic looking cookie, but they taste super! I love cornmeal in baked goods and pairing it with cranberries is a beautiful combination of fall flavors. You can also add a bit of orange zest if you'd like.

I hope everyone is loving all the cranberry recipe ideas everyone has been sharing this week. I know I have been and look forward to trying some of them out.

Yield: about 24 cookies

Cranberry Cornmeal Cookies

Cornmeal cookies filled with sweet and tart dried cranberries and rolled in sugar are a childhood holiday favorite. These cookies are simple, rustic, unique, and yummy!

ingredients:

• 1-1/4 cups all-purpose flour
• 1-1/4 cups yellow cornmeal (fine ground)
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup, plus 1/2 cup sugar, divided
• 1/8 teaspoon salt
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 cup dried cranberries

instructions:

How to cook Cranberry Cornmeal Cookies

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone baking mats.
2. Whisk together the flour and cornmeal in a medium bowl.
3. In a large bowl, beat together the butter, 1/3 cup of sugar, and salt until light and fluffy. Add the egg yolk, vanilla, and milk and beat until combined.
4. Beat in the flour mixture until just combined. Stir in the cranberries.
5. Let the dough sit for 10 minutes. Place the remaining 1/2 cup of sugar into a shallow bowl.
6. Roll the dough one heaped tablespoon at a time into a ball. Roll into the sugar. Place on the baking sheets about 3 inches apart.
7. Flatten each cookie to about 1/4-inch thickness using a glass or flat metal spatula.
8. Bake for about 10-12 minutes, until the edges are golden brown. Let cool for ten minutes on the baking sheets and then remove to a wire rack to finish cooling.
9. Repeat until all dough has been used.

Created using The Recipes Generator

I hope you give these cookies a try!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

• Cranberry Apple Muffins from Hezzi-D's Books and Cooks
• Cranberetto Sour from A Day in the Life on the Farm
• Cranberry Cornmeal Cookies from Savory Moments
• Cranberry Creme Brulee from The Redhead Baker
• Cranberry Buckle from Karen's Kitchen Stories
• Cranberry Margaritas from Sweet Beginnings
• Cranberry Cheese Bites from Our Good Life
• Cranberry Moscow Mule from Caroline's Cooking
• Cranberry Pecan Biscotti from The Freshman Cook
• Cranberry Syrup from Daily Dish Recipes
• Sparkling Cranberry Cocktail from Cookaholic Wife
• Vanilla Rum Cranberry Sauce from Cheese Curd In Paradise