Cranberry Cornmeal Cookies

I have been really wanting to make these cookies again for such a long time.  This is a recipe that I have used over and over again, because every once in a while I think of these cookies, and can't resist the pull.  I have never come across another cookie quite like this.  Definitely not your typical, but fast, easy, and delicious.


These cookies are very rustic and craggy looking.  The cornmeal gives them a distinct flavor and a nice crunch.  The dried cranberries give this not too sweet cookie a nice burst of brightness, and the orange zest gives these cookies just a hint of citrus.  These cookies provide a nice change from the typical, and will keep you coming back.


Cranberry Cornmeal Cookies


1 cup (5 ounces) all purpose flour
1/2 cup (2 3/4 ounces) yellow cornmeal
1/2 cup (3 1/2 ounces) granulated sugar, plus 1/3 cup for rolling
1/4 cup (1 3/4 ounces) light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
grated zest from one orange
3/4 cup dried cranberries
2 large eggs
1/4 cup vegetable oil


Preheat the oven to 375F.  Line a baking sheet with parchment paper, and lightly spray the paper with cooking spray.


Whisk together the flour, cornmeal, 1/2 cup granulated sugar, brown sugar, baking powder,  salt, and orange zest in a large bowl.  Add the cranberries and toss to combine.  Whisk together the eggs and the oil, then pour over the dry ingredients and mix with a rubber spatula until evenly moistened.  


Place the remaining 1/3 cup sugar in a bowl or shallow dish.  Scoop the dough into balls using about a 2 Tablespoon scoop.  Roll the balls of dough (it will be very sticky) into the sugar until the balls are completely covered.  Place the  sugar-coated dough balls onto the prepared pan, leaving about 1 1/2 inches between each .


Bake for about 18 minutes, or until the cookies are lightly browned.  Cool the cookies on the baking sheet for about two minutes.  Transfer the cookies to a cooking rack to cool completely.  Makes 12 cookies.


Enjoy!  -Cardamommy