CRANBERRY CORNMEAL COOKIES Dried cranberries and cornmeal are the special ingredients in these soft butter cookies. Preparation time: 1 hrs 20 min Baking time: 9 min Yield: 7 dozen cookies | 1 1/2 | | cups sugar | | 1 1/2 | | cups LAND O LAKES® Butter, softened | | 2 | | eggs | | 2 | | tablespoons light corn syrup | | 2 | | teaspoons vanilla | | 3 | | cups all-purpose flour | | 1 | | cup cornmeal | | 2 | | teaspoons baking powder | | 1/2 | | teaspoon salt | | 1 1/2 | | cups sweetened dried cranberries, chopped | Heat oven to 350°F. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, corn syrup, and vanilla; continue beating until well mixed. Add flour, cornmeal, baking powder and salt; reduce speed to low. Beat until well mixed. Stir in dried cranberries by hand.
Shape rounded teaspoonfuls of dough into balls; roll in sugar. Place 1 inch apart onto ungreased cookie sheets; flatten slightly with hand. Bake for 9 to 13 minutes or until edges are lightly browned. |
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