Speaking of Thanksgiving, I made us some cornmeal cranberry cookies. I hacked these cornmeal cookies that I wrote about in … check it … 2009. Back then, the recipe had … more
Speaking of Thanksgiving, I made us some cornmeal cranberry cookies.
I hacked these cornmeal cookies that I wrote about in … check it … 2009. Back then, the recipe had no leavener, so the cookies were all crispy crunchy. They’re were really nice. This time, I mixed it up by adding some baking powder. For lift. You know. God knows I can use some lift.
And I added cranberries. ‘Cause it’s Thanksgiving next week, that’s why. So the cookies are thick & soft, buttery, sweet and tart.
But first, I got all jiggy wit’ the cranberries. They were fresh. And I wrinkled ‘em.
It goes like this. Heat your oven to 350 degrees F. Pierce fresh cranberries gently with a sharp knife, then toss with some sugar on a parchment-lined rimmed baking sheet. Place the baking sheet in the oven, and turn the oven off. Leave them in the oven overnight. The berries will swell, and then shrivel.
But you can totally start with dried cranberries. Keep your sanity while you’re at it.
Then mix up the flour, cornmeal, baking powder, salt and sugar, and whisk ‘em together. Be sure to whisk, or baking powder tends to clump. Then …
Take your cranberries and toss them in a couple tablespoons of the dry mix.
Add the melted butter, and the egg.
Then the vanilla.
Add the cranberries to the dough.
Fold ‘em in.
Roll ‘em up. Chill ‘em out.
Bake ‘em until they’re just starting to brown from the bottom.
Can you dig it?
- 1½ cups all-purpose gluten-free flour (I use Better Batter)
- ¾ teaspoon xanthan gum (omit if using Better Batter)
- ½ cup cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup sugar
- ¾ cup dried cranberries
- 1½ sticks (12 tablespoons) unsalted butter, melted and cooled
- 1 extra-large egg, at room temperature
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, place the flour, xanthan gum, cornmeal, baking powder, salt and sugar. Whisk the dry ingredients to combine them well. Place the cranberries in a small bowl, add a couple tablespoons of the dry ingredients and toss to coat. Set the cranberries aside.
- Add the butter and egg to the dry ingredients, and then the vanilla. Mix to combine well and form the cookie dough.
- Add the cranberries to the dough, and fold them in until they’re evenly distributed throughout.
- Divide the dough into 24 pieces, roll them into balls, and space them evenly 1 inch apart on the prepared baking sheets. Place the baking sheet in the freezer until the dough is firm, about 10 minutes.
- Place the baking sheet in the center of the preheated oven, and bake until beginning to brown around the edges, about 12 minutes.