| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | November 19 | 1 | servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | c | Yellow cornmeal |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3 | Sticks unsalted butter; softened (1 1/2 | |
| ; cups) | ||
| 1 1/2 | c | Sugar |
| 2 | lg | Eggs |
| 2 | ts | Vanilla |
| 2 | c | Dried cranberries |
INSTRUCTIONS
Preheat oven to 350F. 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. Makes about 48 cookies. Gourmet November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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