- Cookies:
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 3/8 teaspoon salt
- 1 teaspoon vanilla extract
- Filling:
- 1 1/2 cups finely chopped cranberries
- 1/3 cup brown sugar
- 1/3 cup water
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons lemon juice
- 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.
04/13/2018
recipepes.com
Cranberry Cornmeal Linzer Cookies, recipe
PT15M
PT1H
5
455 calories