| 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
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