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
Filling
- 1 ½ cups finely chopped cranberries
- 1/3 cup brown sugar
- 1/3 cup water
- 1 ½ tablespoons butter
- 1 ½ tablespoons lemon juice
Cookies
- ¾ cup butter, softened
- ¾ cup white sugar
- 1 egg
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- 3/8 teaspoon salt
- 1 teaspoon vanilla extract
Directions
Step 1
Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
Step 2
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.
Step 3
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Step 4
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.
Step 5
Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
Step 6
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.
Step 7
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.
Cook’s Note:
If you do not have a Linzer cookie cutter, use a round cutter, and use a small cookie cutter to cut out a design on the tops of half of the cookies.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 42 | |
Calories 79 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat2g | 12% |
Cholesterol14mg | 5% |
Sodium62mg | 3% |
Total Carbohydrate10g | 4% |
Dietary Fiber0g | 1% |
Total Sugars6g | |
Protein1g | |
Vitamin C1mg | 4% |
Calcium11mg | 1% |
Iron0mg | 2% |
Potassium18mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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