Lemon-Cranberry Cornmeal Cookies

  • Prep Time 10 min
  • Total Time 40
  • 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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Nutrition Facts

  • Nutrition Description Per serving (1 cookie):
  • Calories 100
  • Fat 4 g
  • Saturated Fat 2.5 g
  • Carbs 14 g
  • Sugar 8 g
  • Protein 1 g
  • Cholesterol 25 mg
  • Fibre 0 g
  • Sodium 50 mg