• Cooking Time: 15 to 20
  • Servings:
  • Preparation Time:


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  • ¾ cup unsalted butter, at room temperature
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 whole egg
  • 1 ½ cups unbleached all-purpose flour
  • ½ cup coarse-grind cornmeal
  • ¼ teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup dried cranberries


  • Cream butter and sugar until light and fluffy.
  • Beat in vanilla and egg and combine thoroughly.
  • Stir in flour, cornmeal, salt and baking powder.
  • Mix with paddle attachment on low speed until dough becomes one cohesive lump.
  • Stir in cranberries until evenly distributed.
  • Divide dough in half and form two logs, about an inch in diameter.
  • Wrap logs in plastic and freeze or refrigerate.
  • Preheat oven to 350ºF.
  • When dough is cool enough that it’s no longer sticky, slice about ¼” thick.
  • Lay slices out on a cookie sheet lined with parchment or silpat.
  • You may place them fairly close together, as these cookies do not expand very much.
  • Bake until edges are just beginning to brown, rotating once, fifteen to twenty minutes.
  • Transfer to wire rack immediately.

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