Lemon-Cranberry Cornmeal Cookies
Prep Time
Makes
Cooking Mode
1 ¼ cups all-purpose flour
1 cup cornmeal
1 tsp baking soda
¼ tsp salt
¾ cup unsalted butter, room temperature
1 cup sugar
¼ cup firmly packed brown sugar
1 tbsp finely grated lemon zest
3 egg yolks
2 tbsp lemon juice
1 tsp vanilla extract
1 cup dried cranberries
1 ¼ cups all-purpose flour
1 cup cornmeal
1 tsp baking soda
¼ tsp salt
¾ cup unsalted butter, room temperature
1 cup sugar
¼ cup firmly packed brown sugar
1 tbsp finely grated lemon zest
3 egg yolks
2 tbsp lemon juice
1 tsp vanilla extract
1 cup dried cranberries
Directions
1Preheat oven 350°F (180°C). Whisk flour with cornmeal, baking soda and salt. Set aside.
2In another bowl, with hand mixer, cream butter with both sugars and lemon zest until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Beat in lemon juice and vanilla. Stir in flour mixture just until combined. Fold in cranberries.
3Drop rounded tablespoons of dough onto parchment paper-lined baking sheets, leaving 2-in. (5-cm) space between dough. Bake 12 min., or until bottoms are lightly golden and tops are set. Cool on baking sheet 2 min. then transfer to wire rack to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.
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Personal Note
Personal Note
