- Prep Time
- 10 mins
- Total Time
- 40 mins
- Makes
- 40 cookies
Ingredients
- 1 1/4 cups
- all-purpose flour
- 300 mL
- 1 cup
- cornmeal
- 250 mL
- 1 tsp
- baking soda
- 5 mL
- 1/4 tsp
- salt
- 1 mL
- 3/4 cup
- unsalted butter, room temperature
- 175 mL
- 1 cup
- sugar
- 250 mL
- 1/4 cup
- firmly packed brown sugar
- 60 mL
- 1 tbsp
- finely grated lemon zest
- 15 mL
- 3
- egg yolks
- 2 tbsp
- lemon juice
- 30 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1 cup
- dried cranberries
- 250 mL
Directions
Step 1
Preheat oven 350°F (180°C). Whisk flour with cornmeal, baking soda and salt. Set aside.
Step 2
In another bowl, with hand mixer, cream butter with both sugars and lemon zest until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Beat in lemon juice and vanilla. Stir in flour mixture just until combined. Fold in cranberries.
Step 3
Drop rounded tablespoons of dough onto parchment paper-lined baking sheets, leaving 2-in. (5-cm) space between dough. Bake 12 min., or until bottoms are lightly golden and tops are set. Cool on baking sheet 2 min. then transfer to wire rack to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 100
- Fat:
- 4 g
- Saturated Fat:
- 2 g
- Carbs:
- 14 g
- Sugar:
- 8 g
- Cholesterol:
- 25 mg
- Protein:
- 1 g
- Sodium:
- 50 mg
