Cornmeal cookies are usually like a not-too-sweet sugar cookie. The cornmeal doesn’t flavor the cookies at all but it does give some texture; you can feel the slight grittiness of the cornmeal, but it doesn't make the cookies dry or crumbly. These have become one of my favorite cookies.
The dough for these cookies came from allrecipes.com; the dried cranberries were from a recipe in a cookbook, and the glaze recipe came from another cookie recipe. The glaze sets up quickly; you’ll be able to store or stack the cookies about 30 minutes after they’re glazed. Tip for glazing the cookies: to keep your hand clean, wear a vinyl glove (non-latex, like a medical glove from the doctor, dentist, or pharmacy) on one hand; pick the cookies up and brush them with glaze, then set them on a rack or waxed paper until the glaze is firm.
Cornmeal Cookies with Cranberries
¾ cup (1-1/2 sticks) butter, softened
¾ cup sugar
1 egg
1 tsp. vanilla
1-1/2 cups flour
½ cup cornmeal (NOT corn muffin mix)
1 tsp. baking powder
¼ tsp. salt
½ to ¾ cup chopped dried cranberries
Beat butter and sugar until light; beat in egg and vanilla.
Combine dry ingredients; gradually blend into butter mixture; stir in dried cranberries. Wrap dough in plastic wrap; chill one hour or until firm.
Shape dough into small, grape-sized balls; place on cookie sheet and flatten slightly. Bake at 350 degrees for 10-12 minutes or until edges are lightly golden. Cool on wire rack; brush cooled cookies with glaze.
Makes about 100 small (1-1/2”) cookies; can be made larger if desired.
Orange Glaze
Combine 1 cup confectioners sugar, 1 Tbsp. water, 1 Tbsp. orange liqueur (or 1 tsp. orange extract); stir until smooth. Add more water if mixture is too thick to brush onto cookies.
The dough for these cookies came from allrecipes.com; the dried cranberries were from a recipe in a cookbook, and the glaze recipe came from another cookie recipe. The glaze sets up quickly; you’ll be able to store or stack the cookies about 30 minutes after they’re glazed. Tip for glazing the cookies: to keep your hand clean, wear a vinyl glove (non-latex, like a medical glove from the doctor, dentist, or pharmacy) on one hand; pick the cookies up and brush them with glaze, then set them on a rack or waxed paper until the glaze is firm.
Cornmeal Cookies with Cranberries
¾ cup (1-1/2 sticks) butter, softened
¾ cup sugar
1 egg
1 tsp. vanilla
1-1/2 cups flour
½ cup cornmeal (NOT corn muffin mix)
1 tsp. baking powder
¼ tsp. salt
½ to ¾ cup chopped dried cranberries
Beat butter and sugar until light; beat in egg and vanilla.
Combine dry ingredients; gradually blend into butter mixture; stir in dried cranberries. Wrap dough in plastic wrap; chill one hour or until firm.
Shape dough into small, grape-sized balls; place on cookie sheet and flatten slightly. Bake at 350 degrees for 10-12 minutes or until edges are lightly golden. Cool on wire rack; brush cooled cookies with glaze.
Makes about 100 small (1-1/2”) cookies; can be made larger if desired.
Orange Glaze
Combine 1 cup confectioners sugar, 1 Tbsp. water, 1 Tbsp. orange liqueur (or 1 tsp. orange extract); stir until smooth. Add more water if mixture is too thick to brush onto cookies.
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