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Categories:Viewed: 15 - Published at: 9 months ago
Ingredients
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 1 orange, zest of, grated
- 1/4 cup dried cherries or 1/4 cup dried cranberries, chopped
Method
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
- With an electric mixer, cream butter and sugar until light and fluffy.
- Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined.
- Stir in cherries.
- Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide.
- Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands.
- Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
- Preheat oven to 350°F; line two baking sheets with parchment.
- Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice.
- Place 1/2 inch apart on baking sheets.
- Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes.
- Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.
