Lemon-Cranberry Cornmeal Cookies
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Makes
- 40 cookies
Ingredients
- 1 1/4 cups
- all-purpose flour
- 300 mL
- 1 cup
- cornmeal
- 250 mL
- 1 tsp
- baking soda
- 5 mL
- 1/4 tsp
- salt
- 1 mL
- 3/4 cup
- unsalted butter, room temperature
- 175 mL
- 1 cup
- sugar
- 250 mL
- 1/4 cup
- firmly packed brown sugar
- 60 mL
- 1 tbsp
- finely grated lemon zest
- 15 mL
- 3
- egg yolks
- 2 tbsp
- lemon juice
- 30 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1 cup
- dried cranberries
- 250 mL
Directions
Step 1
Preheat oven 350°F (180°C). Whisk flour with cornmeal, baking soda and salt. Set aside.
Step 2
In 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.
Step 3
Drop 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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Nutritional Facts
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 100
- Fat:
- 4 g
- Saturated Fat:
- 2 g
- Carbs:
- 14 g
- Sugar:
- 8 g
- Cholesterol:
- 25 mg
- Protein:
- 1 g
- Sodium:
- 50 mg