It wouldn't be Christmas without taking a new cookie for a test drive.
We love cookies that call for a lot of butter (the more, the merrier!), are thin, crispy and crunchy, go well with coffee and tea -- and Champagne or Prosecco -- and look pretty on a cookie plate.
This recipe qualifies on all counts. I adapted the recipe, which was originally conceived as a "drop cookie,'' to make it a "refrigerator cookie.'' You can make the dough in advance and slice and bake the cookies the next day or several days later.
The dough freezes well and is best sliced cold or even slightly frozen, straight from the refrigerator. The recipe makes a righteous batch of cookies -- about 5 dozen, or enough to meet cookie exchange quota and have leftovers for gifting.
Using cornmeal in a cookie might sound strange, but it's nothing to fear. It gives the cookies a faint yellow color and adds interesting texture, as do the dried cranberries.
Have you baked a new-to-you cookie this holiday season? Leave a comment below -- I'd love to hear about it. One can never have enough Christmas cookie recipes!
Cornmeal Cranberry Cookies
(Adapted from a recipe by Diane E. Appleton, on Epicurious.com)
3 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 sticks (1 1/2 cups) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 tablespoon citrus zest (orange or a combination of orange and lemon)
2 teaspoons vanilla
2 cups dried cranberries tossed in a little orange juice or orange liqueur
In a bowl whisk together flour, cornmeal, baking powder, and salt. In a large bowl with an electric mixer cream together butter and sugar until light and fluffy and beat in eggs, one at a time, beating well after each addition. Add zest and stir well. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.
When ready to bake, heat oven to 350 degrees. Line baking sheets with parchment paper. Slice dough into rounds about one-quarter inch and place about 2 inches apart on baking sheets. Bake on middle rack about 10 minutes, or until golden brown. Transfer cookies with a spatula to racks to cool. Store cookies in tins. Makes about 5 dozen cookies.