Having lived in Wisconsin all my life, I have come to love the different products produced here. This recipe combines two Wisconsin favorites: cranberries and cornmeal. These deliciously different cookies with their tangy cranberry filling are hard to resist!
Ingredients
- butter: 0.75 cup (softened)
- white sugar: 0.75 cup
- egg: 1 piece
- ½ cups all-purpose flour: 1 piece
- cornmeal: 0.5 cup
- baking powder: 1 tsp
- ⅜ teaspoon salt:
- vanilla extract: 1 tsp
- ½ cups finely chopped cranberries: 1 piece
- brown sugar: 0.33333 cup
- water: 0.33333 cup
- ½ tablespoons butter: 1 piece
- ½ tablespoons lemon juice: 1 piece
Metric Conversion
Stages of cooking
-
Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
-
Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
-
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
-
Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
-
Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
-
Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
-
Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.
