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
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.
Yields
1 servings