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Loading...| Cookies : | |
| 3/4 cup butter , softened | |
| 3/4 cup white sugar | |
| 1 egg | |
| 1 1/2 cups all-purpose flour | |
| 1/2 cup cornmeal | |
| 1 teaspoon baking powder | |
| 3/8 teaspoon salt | |
| 1 teaspoon vanilla extract | |
| Filling : | |
| 1 1/2 cups finely chopped cranberries | |
| 1/3 cup brown sugar | |
| 1/3 cup water | |
| 1 1/2 tablespoons butter | |
| 1 1/2 tablespoons lemon juice |
| 1. | In a mixing bowl, cream butter and sugar together until light and fluffy. |
| 2. | Beat in egg and vanilla extract until well combined. |
| 3. | In another bowl, whisk together flour, cornmeal, baking powder, and salt. Slowly add to the butter mixture, beating until just combined. |
| 4. | Divide the dough in half and shape each piece into a disk. Wrap in plastic and chill for at least 30 minutes. |
| 5. | In a saucepan, combine cranberries, brown sugar, water, butter, and lemon juice. Cook over medium heat, stirring occasionally, for 10-15 minutes until mixture thickens. |
| 6. | Preheat oven to 350°F. On a lightly floured surface, roll dough out to ⅛-inch thickness. Cut out equal numbers of rounds with a 2-3 inch cookie cutter and place on a baking sheet. |
| 7. | Cut out centers of half of the cookies with a smaller cookie cutter. Bake both sets of cookies for 12-15 minutes until lightly golden. Cool for 5 minutes. |
| 8. | Spread a spoonful of the cranberry mixture onto each full cookie and top with a cut out cookie. Dust with powdered sugar and serve. |
The combination of cornmeal and cranberries creates a unique taste sensation.
Perfect for sharing with loved ones during the holiday season.
These cookies are high in sugar and should be enjoyed in moderation as part of a balanced diet.
Although these cookies do not have any particular health benefits, cranberries are known to be high in antioxidants and may benefit the urinary tract system. Cornmeal is a good source of fiber and essential vitamins and minerals.
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